Unstuffed Cabbage Soup with Sausage

For the stovetop:
Heat avocado oil in a heavy-bottomed pot over medium heat. Add diced onion and cook until soft, about 8 minutes.

Add sausage and cook and crumble until cooked through.

Add the rest of the ingredients. Cover the pot and cook until cabbage is wilted and carrots are soft, about 25 minutes. Season with salt and pepper to taste and serve.

For the Instant Pot:
Set the Instant pot on low sauté. Add avocado oil and onion and cook until soft, about 8 minutes.

Turn Instant pot to high sauté and add sausage. Cook and crumble the sausage until it is cooked through. Cancel sauté mode.

Add the rest of the ingredients and place the lid. Cook under high pressure for 1 minute, followed by a 10-minute natural pressure release. Season with salt and pepper to taste and serve.

For the slow cooker:
Cook and crumble the sausage in a skillet until cooked through. Add the sausage and all other ingredients to the slow cooker (omit oil).

Cook on high for 4 hours or low for 8 hours. Season with salt and pepper to taste and serve.

Nutrition for each serving: 431 calories, 31g fat, 9g sat fat, 20g carbs, 7g fiber, 21g protein