Wednesday, August 28, 2013

Dutch oven Kielbasa and Cabbage

It is almost time for deer camp. This is a fast, tasty one, and can be doubled or tripled for the size of your camp.   ( oh ya. I am for hire. LOL.) Freeze your kielbasa, so it can be a third or fourth day dinner. the cabbage will stay good for a week or more. If you have left over Deer or Elk sauce from last year, this would be a very good time to use it in place of the kielbasa.

1 medium onion, chopped
½  cup green pepper, chopped
½  cup red pepper, chopped
1 tablespoon butter
1 pound smoked kielbasa sliced into ½-inch slices
1 medium to large cabbage, coarsely chopped
½ cup chicken broth
salt and pepper to taste

In a 12" Dutch oven, over 12 to 14 charcoals, sauté onions and peppers in butter until crisp-tended. Add sausage; cook and stir until browned. Add the cabbage, broth and salt and pepper. Cover, living lid a little ajar, so broth can evaporate, with 10 to 12 charcoals on the lid, 12 to 15 minutes, or until cabbage is tender. Serve with some Dutch oven baked corn bread.