2 medium large russet potatoes, peeled and cut into ½-inch cubes
4 cupsshredded green cabbage, about 1/2 small head of cabbage
8 cupshomemade chicken or vegetable broth
2fresh thyme sprigs
2(6-ounce) packages Niman Ranch, All Natural Uncured Beef Pastrami, (or smoked meat of choice), cubed
3⁄4 cupapple cider vinegar
2 tablespoonsNatural Grocers Brand Bulk Coconut Sugar, or honey
Heat the butter or oil in a large pot over medium-high heat. Add the onion, celery, and carrots and sauté until onion is translucent and vegetables are starting to soften about 7 minutes. Add the garlic and sauté for 2-3 minutes. Add the potatoes, cabbage, broth, bay leaves, thyme, and salt. Cover and cook on low heat for 30 minutes until the cabbage and potatoes are soft.
Stir in the pastrami, vinegar, and sweetener. Bring the soup to a boil over high heat. Decrease the heat to maintain a low simmer. Cook, uncovered until the cabbage is very tender and the flavors come together about 20 minutes. Serve immediately or refrigerate, covered, for up to 5 days.