Cabbage, Collards, and Turnip Soup with Sausage

by Washington's Green Grocer
Cabbage, Collards, and Turnip Soup with Sausage

Ingredients

·1 head green cabbage, chopped
·1 bunch collard greens, chopped
·1 pound potatoes, chopped
·1 pound carrots, chopped
·3-4 turnips, chopped
·1 onion, chopped
·2 tablespoons apple cider vinegar
·4 cloves garlic, minced
·Salt & pepper, to taste
·2 pounds of your favorite sausage
·1 tablespoon extra virgin olive oil
·10 cups chicken or vegetable stock

Directions

First, cook the sausage with 1 tablespoon olive oil. Brown the sausage for a few minutes on each side. Remove from heat, then set aside. Let it cool, then slice. Meanwhile, toss all the veggies into the pot and add another tablespoon of olive oil, or as needed. Cook on high heat on the stovetop, until greens are wilted and the veggies begin to brown. Stir in apple cider vinegar, garlic, salt, and pepper. Pour in the broth and stir in the sliced sausage. Bring to a boil, then cover and simmer for about 15-25 minutes, or until veggies are tender. Serve and enjoy!

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