Totally non-political fall recipe time!!!

Sausage and cabbage stew

Totally non-political fall recipe time!!!

Today I have for you Sausage and cabbage stew one of my families all-time favorite dinners during the cooler seasons

2 medium to large heads of cabbage green, red, or one of each it is up to you (chopped)

8 cups of diced potatoes

6 cups of carrots (chopped or baby)

2.5lbs of sausage (whatever kind you like I have used all different kinds) cut cased sausages in to circles or half circles crumble fry loose sausage)

2.5lbs of a different kind of sausage ((whatever kind you like I have used all different kinds) cut cased sausages in to circles or half circles crumble fry loose sausage)

1TBS each of Rosemary and Thyme

8 qt chicken stock

4 large diced or chopped onions.

Salt and pepper

Put chicken stock, potatoes, and carrots in a pot over medium high heat.

Add rosemary and thyme

Salt and pepper to taste

Brown all sausage in a pan try to get cased sausage circles slightly crisp on the cut sides.

Use a slotted spoon to remove the sausage and put it in the pot (retain the grease in the pan)

Put Onions in the sausage grease and cook until they caramelize and start to turn a light rich brown color.

Drain excess grease then move onions to the pot turn heat down to medium.

Salt and pepper to taste

Take one or two cups of boiling soup from the pot and deglaze the frying pan used for sausage and onions making sure to get as much of the stuck bits as you can before dumping it back in the pot.

Cook until the potatoes and carrots are soft then add the chopped cabbage stirring it in then cover and cook another 15 minutes on low heat.

Salt and pepper to taste.

Serve with biscuits