(not too pretty but yummy)
Cabbage, Kielbasa, and Rice Soup
7 3/4 sups low-sodium chicken broth
1 cups long-grain white rice
1 tbl. vegetable oil
3/4 pound kielbasa, halved lenghtwise and thinly sliced
1 onion, halved and thinly sliced
1/2 med. green cabbage, cored and finely shredded ( used the pre-shredded bag)
Kosher salt, garlic salt and freshly ground pepper
1. In a med saucepan, combine 1 3/4 sup of the chicken broth with the rice and bring to a simmer.
Cover and cook over low heat for 18 min, until the rice is tender. (I did this step ahead)
2. In a soup pot, heat the oil. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 min. Add the onion and cabbage and cook until softened, about 6 min. Add the remaining 6 cups of the broth and bring to a simmer, cook until tender, 10 min. Season with salt and pepper, stir in the rice and cook until heated and serve.
Am hoping it will freeze well.