Sweet German Cabbage Soup

INGREDIENTS:
2-1/4 pounds ground lean beef
1-1/2 (14.5 ounce) cans diced tomatoes
1-1/2 (8 ounce) cans tomato sauce
6 cubes beef bouillon
3 medium carrots, shredded
1-1/2 onion, chopped
3 tablespoons white vinegar
3/4 cup white sugar
2-1/4 teaspoons salt
3/4 teaspoon ground black pepper
12 cups water, divided
4-1/2 cloves garlic, finely chopped
1-1/2 heads cabbage, cored and cut into wedges

Directions:
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Cabbage and Smoked Sausage Pasta

Serves 6

INGREDIENTS:
1 (16 ounce) package farfalle (bow tie) pasta
1/2 cup butter
2 cloves garlic, minced
1/4 cup olive oil
1 large head green cabbage, shredded
salt and pepper to taste
1 pound smoked sausage, sliced
1/4 cup grated Parmesan cheese


DIRECTIONS:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.