INGREDIENTS
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12 ounces andouille sausage, sliced (4 links)
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1 tablespoons extra virgin olive oil
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1/2 cup chopped shallots
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4 cloves garlic, minced
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1 medium head cabbage, thinly sliced or 8 cups
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1 1/2 cups chopped carrots
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6 cups low sodium chicken broth
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4 cups water
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1 tablespoon apple cider vinegar
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1 teaspoon onion powder
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1 teaspoon celery salt
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1/2 teaspoon dried thyme
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1 teaspoon caraway seeds
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1 teaspoon fennel seeds
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optional: 1-2 cups chopped potatoes