Cabbage, Kielbasa and Rice Soup

By Mother

Good sausage is an excellent time saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup and a wonderfully smoky, peppery, garlic flavor.

Ingredients

• 7 3/4 cups low sodium chicken broth
• 1 cup long grain white rice such as basmati or Jasmine
• 1 tablespoon vegetable oil
• 3/4 pound kielbasa, halved lengthwise and thinly sliced
• 1 onion halved and thinly sliced
• 1/2 medium green cabbage cored and finely shredded
• kosher salt and freshly ground pepper

Preparation

Step 1

in a medium sauce pan combine 1 3/4 cups of the chicken broth with the rice and bring to simmer. Cover and cook over low heat for 18 minutes until the rice is tender.]

Meanwhile in a soup pot heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes. Add the onion and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper, stir in the rice and serve.