Cabbage Soup

4 T. butter
1 clove minced garlic
1/2 lb. chopped onion
1/4 lb. chopped green pepper
1/2 tsp. white pepper
6 c. beef broth
2 lbs. diced cabbage
1 lb. diced new potatoes
1 lb. Polish sausage, thinly sliced
1/4 c. flour

Place a heavy bottom 6-quart saucepan on the stove and melt the butter over medium-high heet. Add the garlic, onion, bell pepper, and pepper. Saute until the onion begins to turn transparent, about 5 to 7 minutes. Add the flour and stir well to absorb all of the butter. Add the beef broth gradually, stirring well to incorporate the flour into the mixture. Bring to a simmer and add the cabbage, potatoes, and sausage. The cabbage may set up over the rim of the pot when you first put it in, but with a little coaxing, it will quickly cook down. Lower the heat and cook the soup for 35 to 45 minutes, depending on how you like your potatoes cooked. Serve with soup with dark bread and a glass of beer, and you will be eating the way the peasant farmers on the central plateau of France eat.