Click on a category to see more recipes in this category
Ingredients
2 Tablespoons cooking oil
1 Onion, chopped
1 3/4 Pounds green cabbage, shredded
1 Pound baking potatoes, peeled & cubed
1 Quart water
2 Cups chicken broth
1 Bay leaf
1 1/2 Teaspoons dried thyme
1 1/2 Teaspoons salt
1 Pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise
Instructions
In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.