8 Slices Bacon
4 Italian Sausages, casings removed
1 Large Onion, chopped
1 Large Cabbage, shredded
11/2 Cups Chicken Broth
Salt and Pepper to taste
Cayenned Pepper to taste
1/2 Tablespoon Garlic, minced
In a large very deep skillet cook the bacon until crisp. Drain off all but 1 tablespoon fat. Put the sausages in the fat and fry for 4 or 5 minutes. Break the sausages up as you fry them not real small. Add the onion and continue to saute until onion starts to turn brown. Add the rest of the ings. and simmer until the cabbage is wilted. Remove the lid and stir and simmer another 30 minutes until the broth is reduced. Serve hot.
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