2 tbsp. butter
1/4 c. finely chopped onion
1/4 c. finely chopped celery
4 to 6 potatoes, cut up
1/2 lb. Polish sausage, sliced
2 (10 oz.) cans chicken broth
4 c. shredded cabbage (about 1/4 head)
10 oz. pkg. frozen peas
1 tsp. seasoned salt
1/8 tsp. thyme
1/8 tsp. marjoram
Salt and pepper to taste

Melt butter into large saucepan. Add chopped onion and celery and sliced sausage. Cook and stir until vegetables are limp and clear and sausage is beginning to brown. Add chicken stock and cabbage and bring to a boil. Reduce heat to simmer and cook 5 minutes. Taste for seasoning and add salt and pepper as needed. Don't overcook. Makes about 2 1/2 quarts.