Polish Sausage Stew

4 cups coarsely chopped cabbage
3 medium potatoes, peeled and cubed
3 medium carrots, sliced ¼ inch
1 pound cooked kielbasa or Polish sausage; sliced
½ tsp dried, crushed basil
½ tsp dried, crushed thyme
½ tsp ground black pepper
2 - 14 ½ ounce cans reduced-sodium chicken broth

In a 3-4 quart slow cooker, combine vegetables. Layer sausage on top. Sprinkle with spices. Pour broth over sausage. Cover and cook on low heat for 8-10 hours or on high for 4-5 hours. Makes 4 or 5 servings.