Ingredients
2 tsp olive oil
2 leeks, chopped (whites and light green only)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 smoked sausage, sliced
6 cups of water
2 bay leaves
1/4 cup chopped parsley, plus more for garnish
1 small head cabbage, cored and chopped
1 large potato, peeled and cubed
fresh pepper to taste
1 cube chicken bouillon
Directions
In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
On another pan brown the sausage with little oil and when they're brown on both sides add the slices to the pot or Dutch oven.
Add bay leaves, parsley, chicken bouillon and water; cover and bring to a boil. Add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 30 more minutes.
