Instructions: In a large pot, heat the oil over moderately-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add cabbage, potatoes, water, broth, bay leaf, thyme and salt. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.

Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.

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