- 1 1/2 pound bulk pork sausage
- 1 chopped onion
- 1 can (28 ounces) Diced Tomatoes, undrained
- 1 chopped cabbage
- 4 large sliced carrots
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 2 cup bone broth
- 2 tablespoons minced fresh parsley
-In a large saucepan, cook pork and onion over medium heat until meat is no longer pink.
Add the next 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender.
-Stir in parsley; cook 5 minutes longer.