I have made this two ways, one with 1lb ground round beef and 1lb sausage and one with about 2 lbs of original style sausage from a local meat market named Hoffman's meats. Both ways are good, but I think the beef helps bulk the flavor up more than just sausage. Also just used a jar of not-too-chunky spaghetti sauce instead of tomato sauce since I didn't have any. I also add a few cubed waxy potatoes sometimes. I start with 1/4 Cup sugar and taste from there to see how sweet I want it. And I use apple cider vinegar instead of white, I think it's a nice flavor. It was delish. As the cabbage began to dissappear I added swiss chard to it to bulk it up. I also made the broth from water I had cooked the swiss chard in, instead of plain water which made it even more hearty. I have added cooked cork screw noodles toward the end as well to keep stretching it and it's as tasty as ever. Don't forget to salt your pasta water for your noodles or they'll make the soup seem bland, and over cook them just a touch so they don't suck up too much broth.
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I have made this two ways, one with 1lb ground round beef and 1lb sausage and one with about 2...