Use Frankly Delicious On:

• 1 ½ LB. SMOKED SAUSAGE (BURTON IS BEST) CUT INTO ¾” CUBES
• 1 MED. HEAD CABBAGE CUT INTO 1” PIECES
• 1 STICK BUTTER
• 1 LARGE ONION CHOPPED
• 1 BUNCH GREEN ONIONS DICED
• 4 CANS CHICKEN BROTH
• 4 CANS MILK
• 2 SM. ENVELOPES RANCH DIP MIX
• 2 TSP FRANKLY DELICIOUS - ALL PURPOSE SEASONING
• 1 ½ TSP FRESHLY GROUND BLACK PEPPER
• 5-6 TBS CORN STARCH

LIGHTLY BROWN THE SAUSAGE IN A LARGE SKILLET. REMOVE AND SET ASIDE. IN THE SAME SKILLET ADD THE BUTTER, ONIONS AND CABBAGE. COOK THE ONION AND CABBAGE TILL ALMOST SOFT. IN A LARGE DUTCH OVEN PUT IN THE CHICKEN BROTH, RANCH DIP MIX, AND CABBAGE MIXTURE. COOK TILL CABBAGE IS WELL DONE. ADD THE MILK, FRANKLY DELICIOUS AND BLACK PEPPER. WHEN THIS COMES TO SLOW BOIL, ADD THE CORN STARCH MIXED IN ONE CUP WATER. STIR TO COMBINE. ADD THE SAUSAGE AND GREEN ONIONS. CUT OFF HEAT. THIS SOUP IS EVEN BETTER THE NEXT DAY!