1 Polish sausage or beef sausage
1 med. cabbage head
6 stalks celery
4 carrots (large)
6 turnips
6 lg. potatoes
4 c. water
Red pepper (black pepper is optional)

To eliminate fat content, substitute either 2 beef bouillon cubes with a water or 1 can low salt beef broth.

Cut sausage in large chunks and add to water. Bring to boil. Add vegetables by layers in the following order: carrots, celery, potatoes, turnips.

Be sure to cut vegetables into bite size chunks. Core and quarter cabbage and add to the top of the other vegetables. Freely add plenty of red pepper. Cook slowly until water is absorbed entirely. Serve while hot. This is good warmed over.