Step 1

Crumble sausage into a bowl and set aside.

Step 2

Peel, halve, and thinly slice onion. Finely chop garlic. Peel carrots and cut into 1/4" rounds.

Step 3

Remove core from cabbage and shred. I used the food processor with the shredding blade inserted. Alternately, you could cut the cabbage into very thin slices.

Step 4

Heat a large soup pot over medium heat. Once hot, add crumbled sausage. Cook, stirring occasionally, mostly to break up the sausage with a wooden spoon, for 8 to 10 minutes, or until most of the pink is gone.

Step 5

Remove sausage from pot and set aside.

Step 6

Keep the pot over medium heat and add olive oil. Once hot, toss in sliced onions along with a pinch of kosher salt and a couple turns of freshly ground pepper. Cook, stirring occasionally, for 6 to 8 minutes, until onions are soft.

Step 7

Add in garlic and carrots, stir continuously for 1 minute until garlic is fragrant.

Step 8

Raise heat to medium-high and add in cabbage along with 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Toss to combine and continue cooking for 5 minutes, stirring frequently, until cabbage begins to wilt and release some moisture.

Step 9

Add cooked sausage back in along with diced tomatoes and broth. Bring to a boil.

Step 10

Once boiling, cover and reduce heat to a simmer. Simmer for 15 to 20 minutes, remove from heat and adjust seasonings if necessary. Serve with a sprinkle of crushed red pepper flakes and Enjoy!