It's fall and are weather in Fl. has gotten a bit cooler so I've started to think about soups and stews, it actually got down to the 40's last week. So I put on a pot of Cabbage and Kielbasa. My mother and Grandmother made this a lot when I was growing up and the smell of the onions and cabbage took me back to visiting my grandparents and walking in from a cold day of playing outside. You will find that a lot of my recipes don't have exact measurements most of my family recipes are like this, a pinch of this and a dash of that. I try to be exact as possible, and when your cooking you may like to add a bit more or less for your taste. This is one of those recipes. you really can't screw it up who cares if you add 3 carrots instead of 4 no one! So just enjoy and never apologize if you mess something up, I can't tell you how many times I've turned a pie into a cobbler and scooped it into a pretty glass and topped it with whip cream!Boiled Dinner:
1 Head of Cabbage cut in wedges
4 or 5 Carrots cleaned and cut into large chunks or in half.
2 or 3 onions cut into quarters
About 5 med potatoes cut in half
1 clove of garlic
1 package of Kielbasa cut in large chunks
1 Tab chicken base ( I like to use the paste but bouillon cubes or grains are okay)
In a large pot with a lid put your potatoes in first then carrots and onions garlic then add your sausage and put the cabbage on top take your soup base and add it to 1 cup hot water to mix.
add this to your pot then add enough water to come up half way. and some salt and pepper(watch the salt because the chicken base has salt in it) cover and simmer for about a hour.Test the potatoes to see if they are done, taste the broth to adjust your seasoning.
Serve in large bowls with crusty fresh bread and butter to mop up every bit of the broth!
Enjoy
Allison
Allisons kitchen
