Low-Carb Slow Cooker Cabbage Soup with Tomatoes, Sausage, and Parmesan

Ingredients

• 6 cups chopped cabbage
• 1 onion, chopped small
• 1 cup celery, diced small
• 2 cans petite dice tomatoes
• 6 cups beef stock
• 2 tsp. dried thyme
• 1 tsp. ground fennel
• fresh ground black pepper to taste
• 4 – 6 links Sabatinos Chicken Sausage with Mozzarella, Artichokes and Garlic
• 2 tsp. olive oil
• freshly-grated Parmesan cheese for serving

Directions

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, Homemade beef stock or you can use canned beef broth if you don’t have it.) , 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.