3 chicken thighs

8 bouillon cubes (chicken flavor)

6 hot Italian sausages
1 pack frozen spinach

1-10oz bag frozen vegetables

1 medium cabbage head

8 cups water

Additional 2-3 cups water as desired


  1. In large stock pot, mix 8 cups of water, chicken thighs, and bouillon cubes.
  2. Slice sausages into small slices and then place in pot.
  3. Cook for 30 minutes on medium heat.
  4. Add spinach and cook for 10 minutes.
  5. Add vegetables and cook for 10 minutes.
  6. Cut cabbage into 8 even wedges.
  7. Remove chicken thighs from the pot and place aside to cool.
  8. Place cabbage in pot and mix well.
  9. Shred chicken thighs and add to the pot (without bones).
  10. Continue adding water (2-3 cups) as desired.
  11. Cook 10 minutes or until cabbage is tender.