1package (13 ounces) smoked sausage (turkey, beef, pork, or a combination of meat types)cut into bite-size pieces
1/2of a large onion (white or yellow) (about 1-1/2 cups)peeled and coarsely chopped
1/2headof green cabbagecoarsely chopped
1/2 headof cauliflowerbreak apart in large florets
2 large carrotspeeled and cut into "coins"
3cloves (medium to large size)garlicpeeled and chopped
6medium sizered potatoescut into quarters
1carton (32 ounces)chicken, beef or vegetable broth (depending on the type of smoked sausage used*)*i.e. if using turkey smoked sausage use chicken broth, for beef smoked sausage use beef broth, for a combination of smoked sausage meat types use the broth of your choice, or use vegetable broth if preferred.
3tablespoons rice vinegar
1/2teaspoonsalt or add to taste
1teaspoonground black pepper
1/4 cupcoarsely chopped fresh parsleycurly or Italian flat parsley (for garnish)
Browning the Smoked Sausage - Heat a skillet on medium heat and add the pieces of cut sausage to the pan. As the sausage starts to brown, turn it over and brown each side.
Turkey smoked sausage doesn't have as much fat in it as the beef, pork, or beef & pork combination does. So if the turkey smoked sausage gets dry when browning it, a little bit of olive oil can be added to pan.
Once all sides of the sausage pieces are browned (about 6 minutes), add them to the slow cooker pot.
To the slow cooker pot add the onions, garlic, carrots, red potatoes, cabbage, broth, rice vinegar, salt and pepper.
With a large sturdy spoon mix the ingredients together.
Cover the slow cooker pot with a lid and cook on the high setting for 4 hours or on the low setting for 6 to 8 hours.
FOR THE CAULIFLOWER - One hour before this is done cooking, add the cauliflower florets to the pot. To the cauliflower florets, add salt and pepper.
One hour before the end of the cooking time, remove the lid on the slow cooker and add the cauliflower florets on top of the ingredients in the pot.
As quick as possible, put the lid back on the pot and let cook for the remaining hour.
After it's done cooking, give the broth a taste test and add more salt if needed.
Serve warm in a shallow bowl. Top with chopped parsley, butter and/or grated parmesan cheese.
Turkey smoked sausage doesn't have as much fat in it as the beef, pork, or beef & pork combination does. So if the turkey smoked sausage gets dry when browning it, a little bit of olive oil can be added.