Cabbage Soup

• 1 head cabbage
• 1 lb. kielbasa sausage
• 1 large onion, chopped
• 1 Tbsp. oil
• 3 Tbsp. butter
• 3 c. chicken broth
• 1 large carrot, shredded
• 1 1/2 tsp. caraway seed
• 3/4 tsp. pepper
• 2 Tbsp. flour
• horseradish

1. Cut cabbage into quarters and remove core.
2. Slice quarters thinly; set aside.
3. Cut sausage lengthwise in half, then into 1/2-inch chunks.
4. Set aside.
5. Fry onion in oil and 1 tablespoon of the butter for 5 minutes.
6. Add sausage chunks; cook 5 minutes.
7. Add cabbage and cover pan.
8. Cook 5 minutes; stir and cover.
9. Cook 3 minutes; stir again.
10. Cover; let cool for 5 minutes.
11. Add chicken broth, carrot and caraway seed; simmer for 20 minutes.
12. Thicken with remaining 2 tablespoons butter mixed with the 2 tablespoons of flour.
13. Serve with horseradish.

cabbage, kielbasa sausage, onion, oil, butter, chicken broth, carrot, caraway seed, pepper, flour, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051146 (may not work)