1 onion, chopped
1 pound smoked sausage, sliced
3 cups water
1 head cabbage, cored and coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1 tomato
1 (28 ounce) can diced tomatoes
1 carton chicken stock
salt to taste
2 bay leaves
1 tbsp garlic powder
2 tbsp italian seasoning
Pepper to taste
6 medium mushrooms sliced
Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water and broth. Mix in cabbage, carrots, celery, tomato, and crushed tomatoes. Season with salt, bay leaf. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender.
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