Sausage and Cabbage Boil

Just wanted to post a few pictures of the meal we prepared this last week for our seniors, and I will try to get back into the groove this week and tell you about some more foods I’ve prepared.   But last week was CRAZY, mainly because some good friends came to town and we visited and we ate and we had fun.   But not too much cooking went on in my house.   Well, except for me serving Spaghetti one night, but I’ve told you how to do that so…

I’m going to leave you with some pictures of the deliciousness we prepared for lunch.
From Sweet Potatoes


Corn Bread (I didn’t get a picture of the turnip greens, darn)

And our other choice of meat, this totally scrumptious Sausage and Cabbage dish, I’m still dreaming of this.  The recipe follows at the end here.

Then our vegetarian option, my Squash Medley, the how to’s of which I will be posting later on.

We also had a bowl of Cherry Tomatoes

And there were the requisite desserts, which I failed (my bad) to get pictures of.

But let me leave you with the recipe for the Sausage and Cabbage dish.   I could not believe how totally yummy it was.    And it’s a dish I will make for myself at some point in time.

Sausage and Cabbage Boil

6 large potatoes, Red Bliss or Yellow or White,  they should be a firm fleshed potato.
1 head cabbage, chopped
3-6  carrots, peeled and cut into coins
1 lb. ring of Kielbasa Sausage
1 quart or more low sodium chicken broth
1 tablespoon marjoram
1 tablespoon thyme
Salt and pepper to taste, if you like.

Cut up some firm potatoes like Red Bliss or White Potatoes, either work well in this dish.    Place in a large pot, then cut the carrots into coins or chunks, after which you core and chop a head of cabbage, however you like.   I would suggest cutting it into quarters, then cutting those quarters into thirds and place them in the pot, add some chicken broth, low sodium is best, to cover.   Add some water if needed or more chicken broth.   Finally some Kielbasa Sausage, cut into chunks.   Season with some Marjoram and Thyme, cover and let simmer until the potatoes are cooked  and the cabbage is done as well.   Taste and season with some salt and pepper if you like.   Serve with some cornbread if you like.      This was so good, I can’t even begin to tell you and, by adding more potatoes, carrots and cabbage you can stretch this dish out as well.    I really like budget friendly dishes like this.


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