1 lb (454 g) kielbasa, cut into 1/2-inch (1-cm) rounds, or other Eastern European-style smoked sausages (halved lengthwise if necessary)

1 onion, chopped

1 slice bacon, cut crosswise into small pieces

1 tablespoon (15 ml) olive oil

4 cups (1 litre) finely chopped green cabbage

2 tablespoons (30 ml) cider vinegar

2 tablespoons (30 ml) whole-grain mustard

6 cups (1.5 litres) chicken broth

2 cups (500 ml) cubed small new potatoes

Salt and pepper

In a large saucepan over medium heat, sauté the sausage, onion and bacon in the oil for about 5 minutes. Add the cabbage and cook for about 5 minutes more, stirring frequently. Season with salt and pepper.

Deglaze with the vinegar and mustard and reduce until almost dry, stirring constantly. Add the broth and potatoes. Bring to a boil. Reduce the heat, cover and simmer until the potatoes and cabbage are tender, about 20 minutes. Adjust the seasoning.

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