
1 cup Long Grain White Rice, Jasmati works great
1 TB Vegetable Oil
1 lb Polish Kielbasa, cut in half lengthwise and thinly sliced
1 Onion, cut in half and thinly sliced
2 cloves Garlic, minced
1/2 medium Cabbage, cored and finely shredded
Kosher Salt and Ground Black Pepper
In a medium saucepan combine 1 3/4 cups of chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, or until rice is tender.
Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over medium-high heat until browned, about 4-5 minutes. Add the onion, garlic and cabbage and cook until softened, about 6 minutes. Add the remaining 6 cups of chicken broth and bring to a simmer. Cook over low heat until the cabbage is tender, about 10 minutes. Season with salt and pepper, stir in the rice and serve.
Serve with crusty french bread. Makes about 4 - 6 servings.
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