3 1/2cupsshredded green cabbage(or a 10 oz. bag of shredded cabbage)
1(12 or 14 oz.) package of smoked sausage or kielbasa
1/4cupstone ground mustard
4cupsof chicken stock
3/4cupsprouted green lentils(such as TruRoots brand)
1tspdried dill or 1 tbsp fresh
sea salt and pepper to taste
Heat the oil in a 4 or 5 qt. dutch oven or soup pot. Add the onions, celery and carrots to the pot, let cook, stirring occasionally until veggies begin to soften, about 5 minutes. Add the garlic and let cook for another minute.
Add the cabbage to the pot, cover, let cook, stirring often, until softened, about 6 minutes.
Add in the sausage, mustard and dried dill. Stir in the chicken stock and lentils, bring to a boil, reduce heat, and let simmer, partially covered, until vegetables and lentils are tender, about thirty minutes. Check seasonings and add salt and pepper to taste.
Smoked Sausage can vary in saltiness, I prefer to wait until the end of the cook time to add salt.