2 lg. head of green cabbage
1 lg. head of red cabbage
1 lg. white onion
1 gallon chicken stock
2 lb. polish sausage
1/4 c. butter
1 tsp. salt
1 tsp. black pepper
1 tsp. nutmeg
1 tsp. garlic salt
2 tbsp. cornstarch

Core and clean cabbage and onion, slice cabbage and onion very thin on slices or with knife. Put chicken stock in large kettle and add spices, cabbage, onions, butter, and sausage. Bring to rolling boil, and reduce heat, simmer for 45 minutes and mix cornstarch with water and add to soup. Bring to boil again and cook until it becomes thick. Serve with cornbread.