1 tbsp. butter
1/4 lb. white cabbage, shredded
1 onion, chopped
1/2 lb. potatoes, peeled and diced
1 cup chicken broth
1 bay leaf
salt and pepper, to taste
1 tbsp. chopped parsley
nutmeg, to taste
1/2 lb. Vienna sausage
1 tbsp. cream

Melt butter in saucepan. Add cabbage, onion and potatoes to cook for about 3 minutes. Add broth, bay leaf and seasonings to taste. Bring to a boil. Cover and simmer 30 minutes.

Cook sausages for 15 minutes. Remove soup and discard bay leaf. Cool for awhile, then put in blender and liquify. Return to saucepan. Add sausages and cream. Heat on low for 5 minutes.