1 lb. smoked sausage
1 head cabbage, quartered
2 large onions
4 medium potatoes
4 large carrots
4 cloves garlic, minced
1 tbsp. caraway seeds
2 bay leaf
pinch thyme
1 c. broth, beef bouillon or water
1 tbsp. chopped parsley

Cut smoked sausage into equal portions. Arrange with the cabbage and other vegetables in a heavy cooking pan or Dutch oven. Sprinkle evenly with minced garlic and caraway seed; add bay leaves and water or bouillon.

Simmer over medium-low heat until vegetables are tender (45-60 minutes; this depends upon the size of the vegetables and if they are left whole or quartered).

Serve accompanied with yellow mustard and butter. Yellow mustard is a traditional condiment for boiled dinners (it is an acquired taste!). The garlic is not traditional but adds flavor; the amount may be increased or omitted according to taste.

Submitted by: CM