1 1/2 lbs bulk mild Italian sausage, crumbled
1 1/2 tblsp olive oil
1 large yellow onion halved and thinly sliced
6 medium cloves garlic, finely chopped
4 medium carrots, peeled and cut into 1/4 inch rounds
2 lbs green cabbage, core removed and shredded
2 tsps kosher salt, plus a few pinches for cooking
1/2 tsp freshly ground black pepper
28 oz can diced tomatoes, unsalted
6 cups chicken stock or broth
Crushed red pepper flakes for serving, optional
Crumble sausage into a bowl and set aside.
Peel, halve, and thinly slice onion. Finely chop garlic. Peel carrots and cut into 1/4 inch rounds.
Remove core from cabbage and shred, using a food processor w/shredding blade, or simply by cutting into thin slices.
Heat a large soup pot over medium high heat. Once hot, add crumbled sausage. Cook, stirring occasionally, mostly to break up sausage with a wooden spoon, for 8-10 minutes, or until most of pink is gone. Remove sausage and set aside.
Keep the pot over medium high heat and add olive oil. Once hot, toss in sliced onions, along with a pinch of kosher salt and a couple turns of freshly ground pepper. Cook, stirring occasionally, for 6-8 minutes, until onions are soft. Add in garlic and carrots, stir continuously for 1 minute until garlic is fragrant.
Raise heat to medium-high and add in cabbage along with 2 tsps of kosher salt and 1/2 tsp of freshly ground pepper. Toss to combine and continue cooking for 5 minutes, stirring frequently, until cabbage begins to wilt and release some moisture.
Add cooked sausage back in along with diced tomatoes and broth. Bring to a boil. Once boiling, cover and reduce heat to a simmer. Simmer for 15-20 minutes, remove from heat and adjust seasonings if necessary. Serve with a sprinkle of crushed red pepper flakes and enjoy!