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Ingredients
- 2 lbs. kielbasa, (or bratwurst) cut into big chunks about 1 1/2-2" long (we used 2 kinds, one more peppery than the other)
- 6 red potatoes, washed but unpeeled
- 1 small cabbage, cut into wedges and unstacked
- 1 1/2 cups baby carrots
- 1 onion, cut into wedges
- 4 cloves garlic, peeled and crushed
- 4 ears of corn (I put in 4 frozen ears and it worked wonderfully)
- 1 1/2-2 cups chicken broth
- 10 sprigs thyme
- 2 bay leaves
- 1 green bell pepper, sliced
- salt and pepper to taste
Preparation
Step 1
Brown the kielbasa in a little oil until browned all over (about 6-8 minutes on medium high.) Remove from pot (I used a Dutch oven.) Layer ingredients in pot in this order, bottom to top: red potatoes, cabbage wedges (unstacked and all spread out flat), baby carrots, onion, garlic, and corn. Sprinkle with salt and pepper; add bay leaves and thyme. Distribute kielbasa on top and pour in chicken broth. Bring to boil, cover, and simmer approximately 15-20 minutes. Add green bell pepper on top and cook 15-20 minutes more until potatoes are tender (use long skewer to test doneness.) Remove to serving platter and discard bay leaves and thyme. Enjoy!