Cabbage and kielbasa soup ready in minutes

Cabbage and Kielbasa soup with a piece of golden brown cornbread

Stove pot full of cabbage and kielbasa

Fresh vegetables for full flavor

Cabbage is the star of this show.

It's one of those evenings, you know the ones...there's no real plan for dinner. You want a homecooked meal without the hassle and without the need to run to the grocery. As you begin pilfering through the refrigerator, you find vegetables that need to be cooked, a couple of bulbs of garlic, a box or two of chicken broth, and a sack full of cornbread ready mix. You determine, "I could throw something together from this list." 

Code word for 'throwing together' means fast, easy, and loaded with flavor. When you know the basics, it's not as difficult. The main obstacle blocking the end goal is having the staples needed to do the deed. 

Typically, I keep the refrigerator crisper full of vegetables: cauliflower, cabbage, broccoli, carrots, onions, and garlic. My freezer will have Italian sausage, hamburger, chicken and sometimes shrimp. And of course, I always have several boxes of chicken broth. 

With these few ingredients, you've got a meal. 

Cabbage and sausage soup with cornbread

12 ounce polish Kielbasa
1/2 large onion (chopped)
Large elephant clove of garlic (chopped)
Head of cabbage (slice and cut into big chunks)
Head of cauliflower (leave in large chunks)
One and a half boxes of chicken broth
Two cups hot water
Three bay leaves
T. oregano
1/4 tsp. red pepper flakes
Salt and pepper

Directions:
Cut kielbasa into 1/4 inch slices. Lightly sear on each side in a cast iron skillet. Set sausage aside on a paper towel. In the kielbasa grease, add the onion and garlic. Sauté. Salt and pepper. When heated through and golden brown, add the cut cabbage. Stir the cabbage in the sautéed onion and garlic for approximately  2-3 minutes. Salt and pepper. 

Transfer the cabbage mixture, the sausage, and the cauliflower into large pot. Add the chicken broth, water, spices, salt and pepper. Turn the burner on medium high. Bring to a slow rolling boil for 10-15 minutes. Turn down to low. Let it cook until tender. Serve with cornbread.