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½ cup margarine
1 onion, chopped
1 large cabbage, chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
8 cups non-dairy creamer
1 pound hot Italian sausage, sliced
1 tablespoon caraway seeds
½ teaspoon pepper
In a large stockpot, heat margarine over medium heat. Add onion and cabbage and sauté for about 5 minutes. Add carrots, potatoes and non-dairy creamer. Bring to a boil; reduce heat and simmer for about 1 hour. Stir in sausage, caraway seeds and pepper. Simmer for another 10 minutes to blend flavors.
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Tags: cabbage, SOUPS, VEGETARIAN
