3 tablespoons olive oil 2 links sausage, chopped
1 large onion, chopped 1 large cabbage, chopped
3 cloves garlic, chopped 3 cups beef or chicken broth
3 large jalapeños, seeded and chopped 3 cups water
Seasoning to taste

In a heavy dutch oven, sauté the onion, garlic and jalapeno peppers in olive oil for 3 minutes. Add sausage and continue to sauté for an additional 3 minutes. Add chopped cabbage, and cook down for another 3 minutes. Add broth, water and seasoning. Bring to a full boil, then reduce heat and cook over low fire for 30 minutes, until cabbage is limp but not mushy.