2 tbsp. oil
1 tbsp. unsalted butter
1 pc onion, sliced
3 cloves garlic, crushed
6 cups chicken stock
salt and pepper, to taste
1 pc carrot, diced
2 cups shell macaroni
3 pcs Vienna sausages, thinly sliced
1/4 lb. cabbage, thinly sliced
1 cup milk
4 stalks chopped green onions, for garnish
1. Heat oil and butter in a pan over medium heat. Sauté onion and garlic until onion is translucent.
2. Pour chicken stock to a stockpot and bring to a boil, season with salt and pepper.
Add sautéed onion and garlic, carrot, macaroni and sausages.
Simmer over medium-low heat for 15 minutes, or until macaroni is tender.
Add cabbage and milk; simmer for another 5 more minutes.
3. Garnish with green onions before serving.