Ingredients
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6 tablespoons butter
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1/2 cup flour
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1 cup onion, diced
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2 tablespoons butter
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2 quarts chicken broth
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1/4 lb smoked sausage, diced (Polish, German or similar style sausage preferred)
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1 head cabbage, chopped (about 1 lb)
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1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
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salt and pepper
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1 cup potato, raw, peeled and diced
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1 cup carrot, diced
Instructions
- Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
- Avoid browning.
- Set aside.
- Melt 2 tbsp butter in a stock pot, or Dutch oven.
- Add diced onions and carrots.
- Saute until tender.
- Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
- Stir and simmer for 20 minutes.
- Add white roux, thyme, salt and pepper to the pot.
- Stir until smooth.
- Simmer for 20 minutes.