Sausage, Cabbage and Potato Soup

Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 4

INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
1 3/4 pounds green cabbage (about 1/2 head), shredded (about 13/4 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, thinly sliced crosswise

DIRECTIONS

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008