Great and easy stew. It seems to please any time, but is especially good in the fall of the year. We often serve this with Suzanne’s Pumpernickel bread.
Servings: 6Prep Time: 20 minutes Cook Time: 8 hours
3 medium Carrots, sliced on the diagonal
3 medium potatoes, peeled, chunked
1 small head cabbage, cut into 6 or 9 wedges
1 pound fully cooked kielbasa, sliced
¼ tsp dried basil
¼ tsp. dried thyme
¼ tsp pepper
1 (14 oz) can chicken broth
Place carrots, potatoes, and cabbage in a 4-qt crockery cooker. Top with the sausage; sprinkle with seasonings. Pour broth over all. Cover and cook on low 8 to 10 hours, or until vegetables are tender. Makes 6 servings.
Why not double the recipe?
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.