CREAMY CABBAGE SOUP WITH SAUSAGE RECIPES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion; stir frequently until browned. Transfer to a plate. Add sausage and cook, breaking it into smaller crumbles with a wooden spoon, until browned, about 5 minutes.
• Add water and chicken soup base to the pot. Return onion to the pot. Stir in potato, cabbage, garlic salt, pepper, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function again.
• Combine milk and half-and-half. Pour all but 3 tablespoons into the pot. Stir flour into the remaining milk mixture. Add flour mixture to the soup. Stir until heated through and adjust seasonings to taste. Garnish with fresh dill.

Steps:

• In large ovenproof skillet cook sausage and onion over medium-high heat until sausage is brown.
• Drain off fat from sausage and onion.
• Stir in cabbage.
• Cook, covered, over medium heat about 10 minutes or until cabbage is crisp tender, stirring occasionally.
• Drain off any extra liquid from the pan.
• Stir in sour cream, cheese, salt, and pepper.
• In a seperate bowl, comine bread crumbs and melted butter or margarine.
• Sprinkle over sausage mixture.
• Bake uncovered , in a 375 degree oven for 20 minutes or until bread crumbs are golden.