Cabbage, Kielbasa, Veggie Comfort

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.

 

Gardeners' Quotes

"Plants vary in their heat stress tolerance, not only from species to species, but also from cultivar to cultivar. In addition, unusual seasons-fewer or more hot days than normal-will invariably affect results in your garden, as will extremely dry or humid conditions," Dr. H. Marc Cathey, with Linda Bellamy, Heat-zone Gardening, How to choose plants that thrive in your region’s warmest weather.