We’ll start with the cabbage. We don’t need it until the end, but I like getting all the ingredients ready to go before I start cooking.
First, remove the outside leaves. They are usually damaged and wilted. Cut the cabbage in half. We only need one half of the cabbage, so we’ll put the other half away for another use like this
Rinse the cabbage well with running cold water. Give it a few shakes and pat dry.
Place the cabbage half on a cutting board and remove the tough white stem by making a V shape cut. It should pop right out. Discard the stem.
Next, place the cabbage cut side down and cut horizontal strips about an inch wide.
Now, cut the cabbage across the horizontal strips, also making them about an inch wide.
You will end up with square bite sized pieces.
Now that the cabbage is ready we’ll get to the rest of the prep work
Dice the onions. I like to do a fine dice, so they all but dissolve in the soup.
Slice the carrots into rounds or half rounds, depending on the size of the carrots. Make them bite sized.
Slice or dice the celery.
The onions, carrots and celery are going in the pot at the same time, so keep them in the same bowl.
Mince the garlic.
Slice the kielbasa sausage into bite sized rounds.
Measure out the oregano, black pepper, thyme and rosemary. They are going in the pot at the same time so keep them in the same bowl.
Dice the potatoes. We keep the peel on, and cut them into bite sized pieces. Keep the potatoes in water to slow down the browning process.
START THE CABBAGE SAUSAGE SOUP
Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Cook the sausage for 2 minutes, stirring frequently.
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