Ingredients

• 2 Tbsp Oil
• 1 cup Onion diced
• 1 tsp Celery Seed
• 1 tsp Whole Caraway Seeds
• 1 cup Organic Farro soaked overnight
• 2 cups Russet Potatoes chopped
• 1 cup Carrots thickly sliced
• 6-10 cups Water or Stock
• 12 oz German Sausage sliced
• 2 cups Cabbage shredded
• 1 Salt and Pepper to taste

Instructions

1. Heat oil over medium heat in a soup pot. Add onions and cook until softened, about 7 minutes. Add celery seeds and caraway seeds and cook until fragrant, about 1 minute. Add farro, potatoes, carrots and water or stock. (If using uncooked sausage, add at this time.) Bring to a gentle boil and cook 30 minutes. If liquid appears low, add additional water or stock.
2. If using pre-cooked sausage, add it now along with shredded cabbage and cook until sausage is heated through and cabbage has softened, about 10 minutes.