My kids always like this when they were young, I have changed a few of the ingredients because not everyone will eat cabbage, but for some reason will eat brussel sprouts. It works for me.
onion cut into wedges
keilbasa sliced in 2" chunks
dried parsley flakes
freeze dried chives
fresh ground pepper to taste
salt to taste ( i use sea salt)
water to cover
1Wash all vegatables thoroughly, and chop to size. Place in large pot with water to cover. Boil until carrot is almost tender when tested with fork.
2Add keilbasa chunks at this point. Add parsley, chives and salt and pepper at this time. Continue to boil until all vegatables are cooked. Should take at least 1 to 1-1/2 hours.
3This is great served with crusty bread or cornbread.