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Cabbage, Sausage, and Apple Soup
2 - 3 tablespoon butter or margarine
3 cups prepared coleslaw mix (available in produce section)
1 med. onion, chopped
1 teaspoon thyme
5 cups water
5 chicken bouillon cubes
1/2 lb. smoked sausage, cut up
2 med. un-peeled apples, cored and chopped (about 2 cups)
1/4 teaspoon black pepper
Melt margarine or butter in Dutch oven or large saucepan over medium heat.
Add coleslaw mix, onion, and thyme. Cook 5 to 8 minutes until vegetables are crisp tender.
You may cover with lid a few minutes if you need to and stir occasionally.
Stir in remaining ingredients and cook partially covered another 15 or 20 minutes until apples are tender and flavors are blended, stir occasionally.
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