Low-Carb Slow Cooker Cabbage Soup with Tomatoes, Sausage, and Parmesan
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
6 cups chopped cabbage
1 onion, chopped small
1 cup celery, diced small
2 cans
6 cups beef stock
2 tsp. dried thyme
1 tsp. ground fennel
fresh ground black pepper to taste
4 – 6 links Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic
2 tsp. olive oil
freshly-grated Parmesan cheese for serving
Directions
Chop the cabbage, onion, and celery and place in the slow cooker. Add the 2 cans of tomatoes, Homemade beef stock or you can use canned beef broth if you don’t have it. ) , dried thyme, ground fennel, and black pepper to the slow cooker. Cook 8-9 hours on low or 3-4 hours on high. When you get home, or when the cabbage is well-softened if you’re cooking on high, slice the sausage into pieces about 1/4 inch thick. Heat the olive oil in a large non-stick pan and cook over medium-high heat until the sausage is nicely browned. Add the well-browned sausage to the soup, turn to high if you were cooking on low, and cook 30-45 minutes more. Serve hot, with freshly-grated Parmesan cheese if desired.