1 tbsp. olive oil
1 sm. onion, chopped
2 c. shredded cabbage
1 can (about 1 lb.) garbanzo beans, not drained
About 1/2 lb. linguisa or Polish sausage
1 hard cooked egg, thinly sliced or pressed through a sieve
Pitted ripe olives

Heat oil in a wide frying pan over medium heat; add onion and cabbage and cook, stirring until vegetables are limp and lightly browned. Stir in garbanzos and their liquid. Cut linguisa into 2 inch chunks and add to pan. Cover and simmer for 30 minutes, stirring occasionally. Skim and discard fat. Ladle into soup plates and garnish with hard cooked eggs and olives.

Serves 2. Preparation time: 45 minutes.