Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, roughly chopped
• 2 celery stalks, roughly chopped
• 3 large Russet potatoes (skin-on) washed, chopped into 1-inch pieces
• ¼ teaspoon Kosher salt
• 12 cups water
• 2 tablespoons chicken bouillon powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 dash Worcestershire sauce
• 1 ¾ lbs. Kielbasa or smoked turkey sausage, sliced
• 10 cups Koolheads™ Flathead Cabbage, chopped into bite-size pieces
• Kosher salt (to taste)

Directions
In a large pot, sauté onion and celery in olive oil 5-8 minutes until they have some color. Add potatoes and salt and sauté for 5-8 more minutes. Add water, chicken bouillon powder, garlic powder, Italian seasoning, black pepper, and Worcestershire sauce.

While soup comes to a simmer, fry sausage slices in a single layer in a very hot, dry pan until browned on both sides, and add in batches to soup, stirring after each batch. Before the last two batches of sausage, add chopped cabbage and push down into the liquid. Put lid over soup to let the cabbage steam. After adding the last of the sausage, stir again. Test for seasoning, adding salt if necessary, and for preferred doneness of cabbage.

Tip: turn off heat while cabbage is a little underdone — it will continue to cook after heat is off.

Recipe by David Butz Design for Flavorful Brands.