This is a Thrall family classic. There’s really no recipe, we just make it. So…amounts are approximate and personal creativity is encouraged.
1 pound good whole-hog sausage (I use Jimmy Dean regular)
6 medium potatoes, peeled and cut into bite-sized chunks
1 medium onion, chopped
2 stalks of celery, chopped
4 medium carrots, chopped
About 1 tsp. salt
About half of a medium sized head of cabbage, chopped
About ¼ c. of cornstarch mixed with enough water to make it liquid.
Crumble the sausage and brown in the bottom of your soup pot. Add onions while browning. When sausage is browned and onions soft, add potatoes, celery, and carrots to pot. Add salt and enough water to cover vegetables with about ½ inch over the top of the vegetables. Boil for 20 to 30 minutes until potatoes and carrots are almost tender, then add the chopped cabbage and cook another 10 minutes or so until the cabbage is soft. Add cornstarch mixture, stir until broth is slightly thickened. Serve.