Cook’s note: The kielbasa sausage is fully cooked already. But we want to brown and caramelize it a little bit to enhance the flavor.
Once the sausage starts to become golden in spots, add the onions, carrots and celery to the pot. Cook the vegetables for 3-4 minutes, stirring frequently.
Next, add the garlic, oregano, thyme, black pepper and rosemary. Cook for 1 minute, stirring frequently.
Add the chicken broth and stir, while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil. It will take about 3-4 minutes for the liquid to start boiling.
Once the broth is boiling, lower the heat to medium-low, cover the pot and simmer the soup for 10 minutes.
FINISH THE SOUP
Add the potatoes and the chopped cabbage to the soup. Remember to drain the water from the potatoes before adding them in.
Raise the heat to high and bring the cabbage soup to a boil. Then, lower the heat to medium-low and cook 10-15 minutes or until the potatoes are fork tender and the cabbage is wilted. Keep the soup at a simmer and give it a stir occasionally.
Taste the cabbage soup and add salt, if needed. As a reference we added ½ teaspoon to ours.
