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