5 (15 oz. ea.) cans chicken broth (or bouillon cube equivalent)
1 large head cabbage
1 medium onion, diced
2 carrots, sliced into bite size pieces
2 medium potatoes, cut into bite size pieces
1-2 (1 lb. ea.) pkgs. kielbasa sausage, sliced into bite size pieces
tomato juice (enough to cover)
1 (24 oz.) jar hot salsa (your choice)
garlic powder, to taste
pepper, to taste

Cut cabbage into size of your liking (works best in large thin slices).

In a large pot add cabbage, onion, carrots, kielbasa and chicken broth. Top off with enough tomato juice to cover all vegetables and make a decent broth. Add salsa to reach your desired spice level, tasting while cooking. Cook covered at medium to medium-high heat until vegetables are almost tender.

Add potatoes and cook approximately 15 more minutes, or until potatoes are soft.

Season with garlic powder and pepper before serving.

Submitted by: Heather