2 pounds polska kielbasa sausage, cut into slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1 can (14-1/2 ounces) chicken broth
2-3 carrots, cut into 1/2-inch slices
8 petite yellow potatoes, cut in half if large
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender. Add the cabbage and chicken broth. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Add water to cover if necessary. Cover and cook for 25-30 minutes or until the vegetables are tender. Salt and pepper to taste. Yield: 8-10 servings.
You can also use a 5-qt. slow cooker, combine the cabbage, potatoes, carrots, onion, salt and pepper. Pour broth over vegetables. Top with kielbasa (slow cooker will be full, but cabbage will cook down).
Cover and cook on low for 8-9 hours or until vegetables are tender.