Smoked-Sausage, Cabbage, and Potato Soup

• 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

1. In a large pot, heat the oil over moderately low heat.
2. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot.
4. Bring to a boil.
5. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
6. Meanwhile, put a large nonstick frying pan over moderate heat.
7. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes.
8. Remove the sausage from the pan and drain on paper towels.
9. Just before serving, remove the bay leaf from the soup and stir in the sausage.

cooking oil, onion, green cabbage, baking potatoes, water, chicken broth, bay leaf, thyme, salt, sausage

Taken from www.foodandwine.com/recipes/smoked-sausage-cabbage-and-potato-soup (may not work)