tsp. chopped fresh parsley

Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.

Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper.

Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs

float to the top and form tiny “flakes”. Serve Immediately, or let it cool a bit. Either way

its tasty

Sausage and Cabbage Soup

Note: serves 6, Total Carbohydrates: 64 (instead of daikon radish. You can use zucchini

if you prefer.)

To make this soup you can use potatoes or zucchini.

Ingredients:

small cabbage, ( or ¾ of a large one), cored and shredded

Tbsp. unsalted butter

/2 lb. pork sausages, your choice, though spicy Italian or chorizo are great

cups chicken or beef stock, or water

salt and pepper

lb. daikon radish, peeled and cut into 1/2-inch dice

cup sour cream

Bring a large pot of water to the boil. Add the cabbage. When the water returns to a boil,

cook the cabbage for 1 minute and drain. Return the cabbage to the pot along with the

butter, stock or water and sausages. Bring to a boil then reduce the heat to a low

simmer. Cover and cook for I hour. Add the daikon and cook for 30 minutes longer.

Remove the sausages and cut into bite sized pieces. Return to the soup, which by this

point will be very thick. Pass the sour cream separately.

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Healthy Low Carb Recipes