CABBAGE SOUP WITH GARLIC SAUSAGE

Ingredients

• 1 tbsp canola oil
• 1 ring (300 g) garlic sausage, halved lengthwise and sliced crosswise (1/4 inch)
• 1 cup chopped onion
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 4 cups chopped green cabbage
• 1 tbsp whole grain mustard
• 6 cups chicken broth
• 2 cups cubed unpeeled red potatoes (1/2 inch)
• 2 tbsp white wine vinegar
• 4 cups coarsely chopped fresh spinach

Directions

1. Heat oil in a Dutch oven over medium heat. Add sausage and cook, stirring, until browned, about 5 minutes. Transfer sausage to a bowl; set aside.
2. Add onion, salt and pepper to pan; sauté until onion is softened, about 5 minutes. Add cabbage and mustard; cook, stirring, until cabbage starts to soften, about 3 – 5 minutes.
3. Return sausage to pan. Stir in broth, potatoes and vinegar. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until cabbage and potatoes are tender, about 20 minutes. Add spinach and cook, stirring, until spinach wilts. This soup does not freeze well.