Saute until tender:

2 tbsp. butter
1 lb. Kielbasa, sliced
1 c. chopped onion
2 c. chopped celery

Then add:

4 c. shredded cabbage
2 c. sliced carrots
2 bay leaves
1/2 tsp. thyme
2 tbsp. vinegar
2 tsp. salt
2 c. bouillon
5 c. water

Cook 1 1/2 hours. Then add 3 cups cubed potatoes and cook about 20 minutes.