1 sm. onion
1/2 c. celery
1/4 c. butter
1/2 c. flour
8 c. chicken broth
4 c. cabbage, shredded
8 to 12 oz. Polish sausage, halved & sliced in 1/4 or 1/2 inch pieces
2 tsp. fresh parsley
1/2 tsp. white pepper

Saute onion and celery in butter. Stir flour in vegetables in Dutch oven until smooth. Stir in broth. Add cabbage and cook until thick and bubbly. Simmer and add Polish sausage.