Cruciferous Delight: Cabbage, Collards & Turnip Soup with Sausage
Cabbage and Collards and Turnips...oh my! Usually, those ingredients sound uber healthy to me -- in a good way, but maybe not in a super comforting curl-up-with-a-bowl-type of meal. However, this recipe is definitely healthy comfort food. There are more veggies than you can shake a stick at -- if you're into shaking sticks at vegetables, that is -- but the sausage adds a cozy, savory element that really makes this soup delish.
The key here is braising the veggies and roasting them in your oven, and then adding the broth. It takes a little long that simply boiling the cabbage, potatoes, and turnips, but totally worth it. This makes a massive amount, so feel free to freeze. It's great for a hangover or when you're just feeling like you want to drop a few pounds. There's a reason cabbage soup was such a hit in the 80s! (Only this kind tastes way better).
1 head green cabbage, chopped
1 bunch collard greens, chopped
1 pound potatoes (I used last week's Fingerlings), chopped but with peels
1 pound carrots, chopped
3-4 large turnips, chopped
1 onion, chopped
2 tablespoons Bragg's apple cider vinegar
4 cloves garlic, minced
salt & pepper
2 pounds of your favorite sausage (just about anything is good here)
1 tablespoon coconut oil or other oil of your choice
10-12 cups chicken stock
First, cook your sausage. I browned mine in the same big Dutch oven I made the soup in. Put in a little oil and simply brown the sausage for a few minutes on each side. Remove from the pot and set aside. Let it cool before you cut it into disks.
Meanwhile, toss in all the veggies into the pot and cook on high heat on the stovetop until the greens are wilted and the veggies begin to brown. Stir in Bragg's ACV, garlic, salt, and pepper and brown for a few more minutes. Pour in 4 cups of the broth and stir back in cut sausage. Roast the whole pot in the oven, at 275 degrees for two hours. Then, pour in remaining broth and bring to a boil on the stovetop. You're done!