Instead of adding sausage to the soup, McNair suggests crumbled crispy bacon. [PATh 01 Oc 96 mcRecipe] In a soup pot, melt the butter over medium heat. Add the cabbage and saute for about 2 minutes. Stir in the milk and salt and pepper to taste; be generous with the pepper. Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour.
Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over medium-high heat until the water evaporates. Reduce the heat and continue cooking until the sausage renders its fat and is lightly browned, about 5 minutes. Transfer with a slotted utensil to paper toweling to drain. Add to the soup about 15 minutes before it is ready to serve.
Ladle the soup into preheated bowls and serve immediately. Or refrigerate from hours to 2 days. Reheat slowly or served cold.