Keilbasa Boiled Dinner
KEILBASA BOILED DINNER
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|6 medium||potatoes quartered|
|6 large||carrots quartered|
|1 lb||brussel sprouts|
|1 large||onion cut into wedges|
|1 large||keilbasa sliced in 2" chunks|
|1 tsp||dried parsley flakes|
|1 Tbsp||freeze dried chives|
|fresh ground pepper to taste|
|salt to taste ( i use sea salt)|
|water to cover|
Portsmouth, NH (pop. 20,779)
Member Since Jul 2011
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.
Wash 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.
Add 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.
This is great served with crusty bread or cornbread.