• Fast

Ingredients

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 1 3/4 pounds green cabbage (about 1/2 head), shredded (about 1 3/4 quarts)
4. 1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
5. 1 quart water
6. 2 cups canned low-sodium chicken broth or homemade stock
7. 1 bay leaf
8. 1 1/2 teaspoons dried thyme
9. 1 1/2 teaspoons salt
10. 3/4 pound smoked sausage, such as kielbasa, quartered lengthwise and sliced thin crosswise

Directions

1. In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
2. 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.
3. 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.

Notes

Variation

In a separate pan, cook three quarters of a pound of sausage links, cut into slices, and stir them into the soup instead of the smoked sausage.