| | Directions |
- In large Dutch oven add broth.
- Cut Italian sausage into two inch chunks.
- Cut the rest of the sausage into three pieces each. Add to broth.
- Add remaining ingredients give it a good stir. Cover.
- Place over high heat until it begins to boil.
- Reduce heat to medium. Cook about 2 hours or until cabbage is well cooked.
- Serve with a crunchy bread if desired.
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Servings: 6
|  | | Ingredients | | - | | 2 cans low sodium chicken broth |
| - | | 1 can low sodium beef broth |
| - | | 1 pound Premio pepper, onion, and Mushroom Italian sausage |
| - | | 1 pound beer bratwurst |
| - | | 1 pound Cajun sausage |
| - | | 1 small cabbage - cut in 8 wedges |
| - | | 1 small onion - diced |
| - | | 1 red bell pepper - diced |
| - | | 1 teaspoon garlic powder |
| - | | 8 ounces tomato sauce |
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