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Cabbage and Sausage Soup

2 tablespoons olive oil
1 1/2 pounds Italian sausage, hot or mild
2 white onions, sliced
4 cloves garlic, thickly sliced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sun-dried tomatoes, chopped
1/2 cup white wine
1 1/4 pounds cabbage, thinly sliced
6 cups chicken stock
6 slices garlic toast

In a medium stockpot or Dutch oven heat olive oil, over high heat,
and saute sausage for 3 minutes. Remove with a slotted spoon and
set aside. Add onion, garlic, red pepper flakes, salt, pepper and
sun dried tomatoes. Reduce heat to medium high and saute until
onions are soft, about 3 - 5 minutes. Stir in the wine and cook 2
minutes. Add cabbage, reserved sausage and chicken stock. bring to
a boil, reduce heat and simmer 15 minutes. To serve, place a piece
of garlic toast in the bottom of the bowl and ladle soup over top.

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