Cabbage Sausage Supper
2 lbs. smoked sausage, halved and cut into 3/4″ slices
1 large onion, cut into eighths
1 medium head Red Dog Farm cabbage, chopped
1/2 cup water
1 lb. Red Dog Farm Carrots, cut into 1/2-inch slices
2 lbs. Red Dog Farm Potatoes, cut into 3/4-inch cubes
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender. Drain if you want less fat. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.