Over cooking causes this soup to lose its attractive color. If you have to start it a while before serving, it's better to cook the leeks and add the broth, but don't add the other vegetables or sausage until almost serving time. From that point, it takes less than 10 minutes to cook. Also, don't make the mistake of using Italian sausage with fennel seed, as I once did. The anise flavor overpowered the soup. Plain sweet Italian sausages are best. 1 tbsp. butter 3/4 c. chopped leeks 3 c. chicken broth 3 c. beef broth 8 c. coarsely chopped cabbage 1-2 tbsp. chopped fresh basil or 1 tsp. dried 1 1/2 c. peeled, seeded and chopped tomatoes 1 clove garlic, peeled and minced Salt and pepper to taste

Cook the sausages and cut them into small pieces or slice very thinly. Set aside. Melt the butter in a 4 quart pan and add the chopped leeks. Saute over medium heat until soft, then add the chicken broth and the beef broth. Cover and bring to a boil. Stir in the cabbage, basil, tomatoes, and garlic. Cover, return to a boil, lower the heat, and uncover. Simmer, uncovered, for 3-5 minutes and add the sausage. Simmer 2-3 minutes longer, uncovered, until the cabbage is crisp tender. Add salt and pepper and serve immediately.