Cabbage, Kielbasa and Rice Soup

Ingredients

• 0.5  cabbage shredded green cored finely
• 0.8 pound kielbasa halved lengthwise thinly sliced
• 4 servings kosher salt and pepper freshly ground
• 7.8 cups chicken broth low-sodium
• 1  onion halved thinly sliced
• 1 tablespoon vegetable oil 
• 1 cup rice long-grain white such as basmati or jasmine

Equipment

• sauce pan
• pot

Directions

1. In a medium saucepan, combine 1 3/4 cups of the chicken broth with the rice and bring to a simmer. Cover and cook over low heat for 18 minutes, until the rice is tender.
2. Meanwhile, in a soup pot, heat the oil.
3. Add the kielbasa and cook over moderately high heat until lightly browned, about 4 minutes.
4. Add the onion and cabbage and cook until softened, about 6 minutes.
5. Add the remaining 6 cups of broth and bring to a simmer. Cook over moderately low heat until the cabbage is tender, 10 minutes. Season with salt and pepper, stir in the rice and serve.