St. Patrick's Day Soup

I thought I would be festive and try this soup for the upcoming St. Patrick's Day.  To get my kids to eat it I told them this is what Leprechaun's ate and called it Shamrock Soup.  Mostly, the kids just ate the sausages and potatoes out of it, but oh well. 

I thought it was great, but I love cooked cabbage!  It made the house smell really wonderful!  The apple cider vinegar at the end made the soup seem like it would taste kind of sauerkraut-y.  It didn't really, but it was so good!  I had ahem, multiple helpings.

Rustic Irish Potato and Cabbage Soup Recipe
Recipe from HERE

2 tablespoons olive oil
1 large onion, peeled and cut into chunks
4 cloves garlic, chopped
1 1-pound head of green cabbage, cored and sliced thin (I put mine in the food processor so it was super tiny sized)
4 medium gold or white potatoes, peeled and cut into cubes
2 large carrots, peeled and chopped
4 sausages or brats (I used 1 lb. smoked sausage)
4 cups light gluten-free broth (I  used vegetable broth)
1 cup of gluten-free lager or ale- optional (I used vegetable broth)
1/2 teaspoon caraway seeds- crush them if you like (didn't have - I used1/4 tsp. celery seed)
2 tablespoons chopped fresh parsley
Sea salt and fresh ground pepper, to taste
1 tablespoon apple cider vinegar
1 pinch raw sugar (I used an unpacked T. of brown sugar)

Instructions:

Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes or so. Add the garlic and cabbage and stir together; cook until the cabbage has wilted. Add the potatoes, carrots and sausages. Stir. Season with caraway, parsley, sea salt and fresh ground pepper.

Pour in the broth; stir together. Cover and bring to a high simmer; then lower the heat a bit and simmer until the vegetables are fork tender- about 45 minutes.

Add a touch of cider vinegar and a pinch of raw sugar to liven things up. Taste the soup and season to your liking.