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Categories:
vegetable oil onions cabbage apples potatoes beef bouillon granules fennel seeds sausage water black pepper
Viewed: 74 - Published at: 4 years agoIngredients
- 1 tablepoon vegetable oil or butter
- 1 large onions coarsely chopped
- 1 medium cabbage shredded
- 2 each apples, red delicious cored, and thinly sliced
- 1 pound potatoes small, whole, 2 cans or diced fresh potatoes
- 1 teaspoon beef bouillon granules
- 2 teaspoons fennel seeds
- 1 pound polish kielbasa sausage reduced fat, (polish sausage)
- 1/2 cup water
- 1 x black pepper freshly ground
Method
- In a large Dutch oven or suitably sized pot, heat the oil over medium heat and stir in the chopped onion.
- Cook, stirring occasionally, until the onion is pale yellow and soft.
- Turn down heat to low.
- Leave onion in the bottom of the pan where it will begin to brown and turn very sweet.
- Pile the shredded cabbage on top.
- Sprinkle with beef bouillon.
- Add the sliced apples, fennel seed and pepper.
- Cut the kielbasa into 6 pieces.
- Slit each piece about 13 through.
- Place on top of the apples.
- Add the canned potatoes and water.
- Cover.
- Turn the heat up to high until the water begins to boil, then reduce heat to simmer.
- About after 5 minutes, stir the pot until all the items are evenly mixed.
- Continue cooking until the cabbage is tender crisp and all other ingredients are hot.
