Sausage and Cabbage Soup
1 small cabbage, cored and shredded
4 tablespoons unsalted butter
1/2 lb. spicy pork sausages
6.5 cups chicken or beef stock
salt and black pepper, to taste
1 lb. daikon radish, peeled and cut into 1/2-inch dice
Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil, cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the butter, stock or water and sausages. Bring to a boil then reduce the heat to a low simmer. Cover and cook for I hour. Cut the zucchini in half lengthwise and then slice into bite size pieces. Add the zucchini and daikon and cook for 30 minutes longer. Remove the sausages and cut into bite sized pieces. Return to the soup and heat for another 5 minutes. Serve.