Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan
(Makes 6-8 servings; recipe created by Kalyn when she became infatuated with Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic.)
6 cups chopped cabbage (1 pound)
1 onion, chopped small
1 cup celery, diced small
2 cans (14.5 oz.) petite dice tomatoes
6 cups beef stock (Homemade beef stock is best, but you can use canned beef broth if you don't have it.)
2 tsp. dried thyme
1 tsp. ground fennel
fresh ground black pepper to taste
4 (or 6) links Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic (or use any low-fat chicken or turkey sausage that has good flavor)
2 tsp. olive oil
freshly-grated Parmesan cheese for serving (optional, but very good!)
I used a 5.5 quart slow cooker for this recipe, but it could have been a little smaller.
Chop the cabbage, onion, and celery and place in the slow cooker. (If you're making this to cook while you're at work I would chop those the night before and store in the fridge in a plastic bag.) Add the 2 cans of tomatoes, beef stock, 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. (You might need to do this in 2 batches if you use 6 sausages.) 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.
This printable recipe from KalynsKitchen.com.