Cabbage Soup with Smoked Sausage

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

• Kielbasa

  Polish, turkey and beef, smoked

  16 oz or 454g

• Butter

  Unsalted

  1 tbsp or 14g

• Carrots

  Raw

  2 medium or 122g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cabbage

  Raw

  1 head, small or 714g

• Chicken broth soup

  Canned, prepared with equal volume water

  14 ½ oz or 411g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Chicken

  White, Homestyle, Oven Roasted - Oscar Mayer

  100g

• Potato

  Flesh and skin, raw

  200g

• Pepper

  Spices, black

  ½ tsp or 1g

• Caraway seed

  Spices

  ¼ tsp or 0.6g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

Directions

1. Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
2. Add butter to the grease in the Dutch oven and cook carrots and onion over medium-heat until soft. Add garlic and cook 1 minute.
3. Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.
4. Add potatoes, chicken broth, water, and bouillon cube.
5. Bring to a simmer, cover and cook until potatoes are soft.
6. Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve.

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