Serves 12

Preheat oven to 400°. Remove thin outer leaves from the cabbage and cut out the core. Peel and core the apples. Chop cabbage, apples and cauliflower into bite-size pieces and place them in a large bowl along with the onion, garlic, olive oil, cumin, salt and paprika. Using your hands, massage the oil and spices into the pieces until evenly coated.

Divide the mixture between two sheet pans lined with parchment paper. Roast for 25 to 30 minutes, stirring halfway through, until the cabbage and cauliflower begin to brown.

While this is roasting, heat a large soup pot over medium heat. Add butter and sausage to the pan and sauté until the sausage is cooked through, crumbling with the back of a fork as it cooks. Add nutmeg and cook for 2 minutes, until fragrant. Add broth and the roasted cabbage mixture, then bring to a boil. Lower the heat and simmer, covered, for 15 minutes.

Add the Swiss chard and lemon juice, cover and cook for another 3 minutes until the chard is wilted. Stir in cream and remove from the heat. Sprinkle crumbled goat cheese over each serving, if desired.

Edible Michiana original recipe