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1
In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown onion, cut sides down.
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2
In a 7- to 8-quart heavy kettle combine onion, smoked pork, water, bay leaf, peppercorns, thyme, and parsley sprigs and simmer, covered, 1 hour.
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3
Prick each sausage in several places to prevent skins from bursting when browning.
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4
In skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and brown sausages.
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5
Transfer sausages to paper towels to drain.
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6
Stir celery into soup and put cabbage leaves on top.
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7
Simmer soup, covered, 15 minutes.
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8
Lifting cabbage leaves, stir sausages, leeks, turnips, and carrots into soup and simmer, covered, until carrots are tender, about 10 minutes.
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9
Soup may be prepared up to this point 1 day ahead.
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10
Cool soup, uncovered, and chill, covered.
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11
Reheat soup before proceeding with recipe.
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12
Transfer smoked pork to a cutting board and slice.
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13
Arrange cabbage leaves in bottoms of 6 large soup bowls and stir chopped parsley and salt and pepper to taste into soup.
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14
Arrange vegetables, smoked pork, and sausages in bowls and ladle desired amount of broth over mixture.
