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