Ingredients
2tbspcooking oil
1onion
1¾lbsgreen cabbage,(about ½ head)
1lbbaking potatoes,(about 2 potatoes)
4cupswater
2cupchicken broth,low-sodium
1bay leaf
1½tspdried thyme
1½tspsalt
¾lbsmoked sausage
Preparation
In a large pot, heat the oil over moderately low heat. Add the onion. Cook, stirring occasionally, for about 5 minutes until translucent.
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, for about 20 minutes until the cabbage and potatoes are tender.
Put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, for 2 to 3 minutes until browned. 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.
Serve warm, and enjoy!
