Ingredients
- 1 tablespoon olive oil
- 1/2 small onion diced
- 2 celery ribs thinly sliced
- 1/2 tablespoon garlic minced
- 1 large carrot sliced
- 2 andouille or Italian chicken sausage links sliced (pork is fine too)
- 4 cups chicken broth
- 1 can crushed tomatoes (15 ounces)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/2 medium head of cabbage chopped (about 6 cups)
- 3 tablespoons fresh parsley minced
Instructions
- Heat the oil in a large pot or Dutch oven on medium-high. Add the onion, garlic, and celery and cook until browned and softened, about 5 minutes.
- Add the carrot and sausage and cook until lightly browned, about 2-3 minutes.
- Add the chicken broth, crushed tomatoes, dried thyme, salt and cabbage, stirring the cabbage in well. Bring to a boil.
- Once boiling, cover, reduce the heat to low, and simmer for 30 minutes.
- Stir in the parsley and serve!
