CABBAGE SOUP WITH GARLIC SAUSAGE

Serves: 6-8

1 tbsp (15 mL) oil

1 ring (300 g) garlic sausage, halved lengthwise and sliced crosswise (1/4 inch/6 mm)

1 cup (250 mL) chopped onion 1/2 tsp (2.5 mL) salt

1/2 tsp (2.5 mL) fresh pepper 4 cups (1 L) chopped green cabbage

1 tbsp (15 mL) whole grain mustard

6 cups (1.5 L) chicken broth 2 cups (500 mL) cubed unpeeled red potatoes (1/2 inch/1.25 cm) 2 tbsp (30 mL) white wine vinegar

4 cups (1 L) coarsely chopped fresh spinach

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.

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.

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.)