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:
1 small cabbage, ( or ¾ of a large one), cored and shredded
4 Tbsp. unsalted butter
1/2 lb. pork sausages, your choice, though spicy Italian or chorizo are great
6 cups chicken or beef stock, or water
salt and pepper
1 lb. daikon radish, peeled and cut into 1/2-inch dice
1 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.