Cabbage Sausage Supper - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 2 lb. Smoked sausage, halved and cut into 3/4 inch slices
• 1 Onion, large, cut into eighths
• 1 Cabbage, medium head, chopped
• 1/2 cup Chicken stock
• 3-4 Carrots, large, cut into 1/2 inch slices
• 3 Potatoes, medium, Yukon Gold, peeled and cut into 3/4 inch cubes
• 1/4 tsp. Pepper
• 3 T Herbes de Provenance
• 1 Bay leaf

Directions:

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and chicken stock. Cover and cook on low for 10 minutes. Sprinkle in pepper and herbes de Provenance, add bay leaf. Add the carrots and potatoes. Stir together. Cover and cook for 25-30 minutes or until the vegetables are tender.