2 Lb. Italian sausage links
2 C. dry white wine
2 Cloves garlic — minced
1 Medium onion — finely chopped
5 C. chopped cabbage
1 Can tomatoes — (28 oz.) cut up
1 C. water
1 Can green chili — (4 oz.)
peppers — rinsed, seeded and chopped
Using the tines of a fork, prick the sausage casing several times. Cut the sausage in 1-inch pieces; place in a large mixing bowl. For marinade, add wine and garlic to sausage pieces. Marinate for 30 minutes. Drain sausage pieces, reserving marinade. In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender. Drain off fat. Add reserved marinade. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in cabbage, undrained tomatoes, water and green chili peppers. Simmer, covered, for 20 minutes more, stirring occasionally. (Cool and refrigerate soup at this point, if planning to reheat.) Makes 8 to 10 servings. To reheat chilled soup, place it in a Dutch oven or large kettle; cover and bring to boiling (about 30 minutes), stirring occasionally. If the soup is too thick, add an additional 1 cup water and heat through.