Smoked Sausage, Cabbage, and Potato Soup

Submitted by JackieOhNo!

"By browning the sausage separately while the soup is simmering, you end up removing a lot of grease from the overall soup."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons cooking oil
• 1 onion, chopped
• 3⁄4 lb green cabbage, shredded (about 1/2 head)
• 1 lb baking potato, peeled, halved lengthwise, and cut crosswise into 1/2-inch slices (about 2)
• 1 quart water
• 2 cups chicken stock
• 1 bay leaf
• 1 1⁄2 teaspoons dried thyme
• 1 1⁄2 teaspoons salt
• 3⁄4 lb smoked sausage, quartered lengthwise, thinly sliced crosswise (such as kielbasa)

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.