Cabbage, Kielbasa and Rice Soup
Recipe from Food & Wine

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


Cabbage, Kielbasa and Rice Soup
Yunhee Kim

by 3  people

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Ingredients
  • 7 3/4  cups
    low-sodium chicken broth
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  • 1  cup
    long-grain white rice, such as basmati or jasmine
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  • 1  tablespoon
    vegetable oil
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  • 3/4  pound
    kielbasa, halved lengthwise and thinly sliced
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  • 1 
    onion, halved and thinly sliced
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  • 1/2  bag
    medium green cabbage, cored and finely shredded
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  •  
    Kosher salt and freshly ground pepper
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Directions
1.
In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender.
2.
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.
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