Cabbage and Sausage Soup

There is a Pennsylvania Dutch tradition of eating Pork and Sauerkraut on New Years Day to bring good luck in the new year.  If you don't like Sauerkraut, try this soup.  At least it is Pork and Cabbage.  If you don't want Pork, you can use Turkey Sausage.  I like to use Hot, but if you  prefer less spice, use mild.  Also, if you don't use many mushrooms or celery in your home, get just what you need from the salad bar.  It may cost more per pound, but it is cheaper in the long run if you don't throw out food.  For the broccoli, you can use fresh or frozen.  If using frozen, put it in the pot frozen.  Finally, this freezes well.  I freeze it in single serve containers for a quick lunch or dinner.  Serves 6.

12 Ounces Italian Sausage
3 Ounces Mushrooms, chopped
1 Stalk Celery, chopped
1 Tsp Caraway Seeds
1/2 Tsp Black Peppercorns
29 Ounces Low Sodium Beef Broth
2 Cups Potato, diced
2 Cups Broccoli
2 Cups Shredded Cabbage
1.5 Cups 1% Milk

In a 4 quart Dutch oven, brown the sausage.  When browned, add the celery and mushrooms and soften.  While they soften, crush the caraway seeds and black pepper (easiest to use a coffee grinder that you use just for spices).  When crushed, add to the pot along with the beef stock - bring to a boil.  Add the potatoes.  Cover and cook for 10 minutes.  Add the broccoli and cook until potatoes and broccoli are tender.  Stir in cabbage and milk, return to a simmer and cook until cabbage is tender (about 5 minutes).