Ingredients
7 3/4 cup(s) low-sodium chicken broth
1 cup(s) long-grain white rice, such as basmati or jasmine
1 tablespoon(s) vegetable oil
3/4 pound(s) kielbasa, halved lengthwise and thinly sliced
1 onion, halved and thinly sliced
1/2 medium green cabbage, cored and finely shredded
Kosher salt and freshly ground pepper
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Directions
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.
Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over
moderately high heat until lightly browned, about 4 minutes.
Add the onion and cabbage and cook until softened, about 6 minutes.
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.
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