Harvest cabbage in the fall and make this warm, comforting, tasty stew
1 pound sausage
1 large onion diced
1 medium cabbage sliced thinly
3-4 large carrots sliced
4 medium red potatoes
2 cans Italian stewed tomatoes
1 20oz. can drained black beans
32 oz. chicken broth
1 quart water
Boil carrots and potatoes in 1 quart water
Cook sausage in a skillet. Remove sausage and brown onions
in a small amount of sausage grease.
Remove onions and slightly wilt the cabbage in the hot skillet.
When potatoes and carrots are about done add tomatoes, beans,
and broth. Do not drain off the water.
Add sausage, cabbage, onions, salt and pepper to taste.
Cover and simmer on low for an hour.
This is absolutely DELICIOUS!
after cooking the potatoes and carrots I pour the soup into a crock pot
adding the canned, stewed tomatoes and chicken broth
brown the sausage, cook the onions until transparant and wilt the cabbage
then I add them to the crock and let it simmer on low until supper.
make a stuffed bread filled with diced cabbage, onions, spinach, chard,
(or whatever green you have in the garden)
to accompany the meal
Roll dough and place the seam down on a lightly greased baking tray
that has been sprinkled with corn meal
drizzle olive oil aver top and add seasonings of choice