Prep vegetables, dice and chop into bite size pieces, shred kale and cabbage. In a large stock pot (preferably enamel/cast iron) on medium add avocado oil and break apart sausage. Begin to cook on medium, brown for 5 minutes.

Add onion and celery, stir occasionally. Cover and cook 10 min. There should be a small amount of liquid from the veggies at the base (no burning!). Add zucchini and kale, cover again for 10 minutes. Pack it in, it will fit!

Push down on the kale, make room for the cabbage. It will fit (and reduce as it cooks). Add the broth, garlic, red pepper and salt. If the cabbage peaks over the broth that's fine. Cover again on med low for 15-20 minutes. Stir occasionally.

Check your veggies, ideally the more al dente the better for nutrients! If they need more time for you to enjoy the texture….turn OFF the heat and let the pot sit covered for another 10-15 minutes.

When ready to serve divide into bowls and add the avocado oil right on the top for some gorgeous fats with a little S&P to taste- enjoy!