10 potatoes, cubed
8 cups chicken broth
1 lb pork sausage
2 cups shredded cabbage
2 slices onion, chopped
2 tsp. thyme
1 tsp. parsley
8 Tbsp. flour
2 tsp. salt
1 cup milk
Cook sausage. Add chopped potatoes to broth in a large stock pot and boil. Add the meat once cooked.
In a skillet, sauce the onions and cabbage. Add to pot once onions are semi clear and tender.
Scoop out about 1 cup of the broth and add the herbs, salt, and flour whisking well. Pour back in pot once well combined and mix. Add the onions and cabbage to pot and add the milk. Mix well. Allow to simmer a few minutes to allow the flavors to meld.