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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 2 lb. Polish sausage (kielbasa)
- 6 medium potatoes
- 1 medium head cabbage
- 6 small or 3 large ears corn
- 1 1/4 c. regular strength chicken broth
Method
- Put sausage in the bottom of a large kettle.
- Cut cabbage into 6 wedges.
- Core and place on top of sausage.
- Peel potatoes.
- Cut in half lengthwise and place on top of cabbage.
- Husk and remove silk from corn.
- Place corn on top of potatoes.
- Pour broth over layered meat and vegetables.
- Cover and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 45 minutes.
