Other Main Dishes
vegetable bouillon cube
favorite mustard to garnish
1Slice sausage into coins.
2Quarter, core and chop cabbage quarters into fourths.
3Peel onion. Slice into quarters. Slice quarters in half lengthwise and then in half across.
4Scrub potatoes. We leave the skins on, but you can peel if you wish. Cut into pieces the same size as the cabbage.
5Place sausage coins into the bottom of a large heavy stockpot. Heat on Med until sausage browned, stirring often.
6Layer potatoes, then onion and then cabbage over sausage.
7Sprinkle with seasoned salt and pepper.
8Add minced garlic and veggie bouillon.
9Add just enough water to come halfway up the potatoes.
10Cook covered until potatoes are done.
11Place in individual bowls and garnish with your favorite mustard.