INGREDIENTS
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3 tablespoons olive oil
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1 14-oz. smoked beef sausage, sliced into 1/4-inch rounds
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1 small head green cabbage, cored and chopped (about 3 cups)
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1/2 pound Yukon gold potatoes, cut into 3/4-inch dice
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5 cups low-sodium chicken broth
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1 28-oz. can diced fire-roasted tomatoes, undrained
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1/2 teaspoon crushed red pepper
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Salt and pepper
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