In a large pan, over medium heat, add coconut oil, garlic, cabbage, thyme and oregano. Sauté for 10 minutes, stirring occasionally.

In a large pot, over medium-high heat, add the remaining ingredients (sausage through lemon juice) bring to a boil, then reduce heat to low. Add ingredients from frying pan and simmer for 30 to 45 minutes.

With a slotted spoon remove half of the sausage and reserve for lunch the next day (Chicken Sausage and Herbs). Serve remaining soup hot.