Actually Interesting Cabbage Soup with Sausage

Accidentally created a masterpiece. Just trust me.

This soup was another one of those last minute clean-out-the fridge experiments, when I had a whole bunch of cabbage scraps and some some organic pork sausage from my farmer on hand. I wanted a soup that was full of nutrient-dense protein and fats, but not too heavy. I served this with some raw sour cream and chives, and it was heavenly. Like seriously, it was blazing hot this evening and we still went back for seconds. Now, making sausage soups is a staple in our house, with vegetable scraps like asparagus bottoms and corn. So simple and so delicious, especially with good quality sausage.

Ingredients:

Olive oil

1/2 onion, diced

1/2 tsp dried thyme

1/2 tsp black pepper

Handful of Italian parsley, chopped

3 cloves garlic, minced

5 cups bone broth - I used a mix of

chicken and beef, you could just use any broth

1 796 mL can crushed tomatoes

3 carrots, chopped

1/2 head of cabbage

1 lb organic pork sausage, in slices

Method:

Heat olive oil in a medium-sized pot. Sauté onions, garlic, thyme, pepper, and parsley for a few minutes, or until garlic is fragrant. Deglaze with broth and tomatoes. Bring to a boil and add cabbage and carrots. Simmer for 30 minutes.

In a separate pan, brown sausage. Add to soup for the last 15 minutes of cooking. Serve with a dollop of raw grass-fed sour cream and chives.