• 2 Tbs Vegetable oil
• 1 Onion, chopped
• 1 3/4 lb. Green Cabbage (about 1/2 head), shredded (about 1 3/4 quarts)
• 1 lb. Baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
• 1 Qt Water
• 2 Cups Chicken broth or homemade stock
• 1 Bay leaf
• 1 1/2 tsp Dried thyme
• 1 1/2 tsp Salt
• 3/4 lb. Texas Cajun Crawfish Sausage quartered lengthwise, thinly sliced crosswise

Cooking Instructions:

In a large pot, heat the oil over moderately low heat.  Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot.   Bring to a boil.  Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.

Meanwhile, put a large nonstick frying pan over moderate heat.  Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes.  Remove the sausage from the pan and drain on paper towels.

Just before serving, remove the bay leaf from the soup and stir in the sausage.

Makes about 4 servings.