Cabbage, Sausage, and Potato Soup

1 pound kielbasa sausage sliced into bite-sized pieces

2 tablespoons extra-virgin olive oil

1 onion, diced

2 medium carrots, peeled and diced

1 stalk celery, diced

1 small green cabbage, chopped into bite-sized pieces

3 cloves garlic, minced

6 cups chicken or vegetable stock

1 pound red potatoes, diced

1 tablespoon Italian seasoning

1 bay leaf

Salt and freshly-cracked black pepper

Add sausage to a large stockpot and cook over medium heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set it aside.

Add the olive oil, onions, carrots, and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.

Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.

Remove and discard the bay leaf. Taste and season with a few generous pinches of salt and black pepper as needed. A pinch of crushed red pepper flakes will also help bring out the flavors.

Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.