This warming cabbage soup is packed with flavor. The bratwurst and mustard add savory flavors that are complemented by sweet potatoes and an apple slaw on top that adds sweetness and crunch. Savoy cabbage adds texture to this perfect cold-weather soup.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces uncooked bratwurst sausage (2 links), casings removed
  • 1 cup chopped fennel
  • 1 cup chopped yellow onion
  • 3 cups shredded savoy cabbage
  • 1 teaspoon caraway seeds
  • 4 cups lower-sodium chicken broth
  • ½ teaspoon ground pepper
  • 10 ounces sweet potato, unpeeled and cubed (1/2-inch; about 2 cups)
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1 ½ ounces gala apple, cut into matchsticks (about 1/2 cup)
  • 2 teaspoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons whole-grain mustard

Directions

  1. Heat oil in a large Dutch oven or large pot over medium-high heat. Add sausage; cook, stirring to crumble into bite-size pieces, until browned, about 4 minutes. Add fennel and onion; cook, stirring occasionally and using a wooden spoon to scrape up browned bits from the bottom of the pot, until softened, about 4 minutes. Add cabbage and caraway seeds; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and pepper; bring to a boil over high heat.
  2. Add sweet potato and reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the sweet potato is tender, about 15 minutes.
  3. Meanwhile, stir vinegar and honey together in a medium bowl. Fold in apple and dill.
  4. Stir parsley and mustard into the soup. Serve topped with the apple slaw.