Cabbage & Sweet Potato Soup with Sausage & Mustard

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
• 1/2 teaspoon ground pepper
• 10 ounces sweet potato, unpeeled and cubed (1/2-inch; about 2 cups)
• 1 tablespoon cider vinegar
• 1 teaspoon honey
• 1 1/2 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

Instructions

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.