8 tablespoons Butter
1/2 head Cabbage shredded
10 ounces Potatoes new, unpeeled, diced (small dice)
1 Onion medium, chopped
1 pound Mushroom sliced thinly
8 tablespoons Flour
8 cups Chicken stock
1 cup Poblano chiles roasted, peeled, and cleaned
2 teaspoons Salt
1 teaspoon Black pepper ground
2 teaspoons Dill fresh, chopped coarsely
1/2 pound Smoked sausages cooked, and diced
2 tablespoons Cilantro coarsely chopped
Heat the butter in a large pot. Saute the cabbage, potatoes, onions and mushrooms for a few minutes.
Sprnkle the flour over all the ingredients and stir to combine. Add the stock, green chiles, salt, pepper, and dill. Simmer another 15 – 20 minutes.
Add the sausage and continue simmering another 5-10 minutes. Stir in the cilantro and serve with croutons or fried tortilla strips.
Update: January 28, 2013
Here is a different approach to cabbage and green chile soup with hominy added. VERY good!