Submitted by: Rose Townsend

**Quantity of each ingredient is at the cook's discretion and personal taste.

Ingredients:
Cabbage (Park's Everlast Hybrid) cut in quarters
Corn (Early Sunglow) cut in halves or quarters depending on size of ear
Kielbasa (or sausage of your choice) cut in 2-3 inch pieces
Potato (Yukon Gold) cut in halves, quarters, or slices - your choice
Carrot (Scarlet Nantes) cut in 1-2 inch pieces

In a Dutch oven or stockpot, layer cabbage, corn, kielbasa, potatoes, and carrots. Add about 1/2 inch of water, cover and simmer/steam around 1 hour or until veggies is cooked. Be sure to occasionally check the water level for evaporation. I don't add seasoning while cooking since there is already such a variety of flavors.  Guests can season to taste after the dish is plated. For a variation you can also add fresh green beans, such as Green Bean Provider.