Adapted by Farmer Dave’s from Gluten Free Goddess


  • 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
  • 4 medium gold or white potatoes, peeled and cut into cubes
  • 2 large carrots, peeled and chopped
  • 4 sausages or brats
  • 4 cups light gluten-free broth
  • 1 cup of gluten-free lager or ale- optional
  • 1/2 teaspoon caraway seeds- crush them if you like
  • 2 tablespoons chopped fresh parsley
  • Sea salt and fresh ground pepper, to taste
  • 1 tablespoon apple cider vinegar
  • 1 pinch raw sugar


  1. 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.
  2. Pour in the broth and gluten-free beer; 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.
  3. At this point I like to add a touch of cider vinegar and a pinch of raw sugar to liven things up. As always, taste the soup and season to keep your own palate happy.

Serves 4.