Kielbasa, Cabbage, And Potatoes

Cooking Instructions

1. Pour the water into a 4-1/2-quart Dutch oven or soup pot and bring to a boil, covered, over high heat.

2. Meanwhile, wash the potatoes well but do not peel; cut them into halves or thirds, for pieces about an inch thick. Cut the sausage into 4 pieces, and cut the cabbage into 4 wedges. Remove the outer leaves and core from each quarter.

3. When the water is boiling, place the potatoes, cut side down, in a single layer in the pot. Lay the sausage pieces on top of the potatoes and place the cabbage wedges on the very top. Cover the pot and cook at a rolling boil for 15 minutes, or until the potatoes are tender.

4. Meanwhile, make the Mustard Butter Sauce (if using).

5. Remove the pot from the heat. Using a slotted spoon, divide the cabbage wedges, sausage pieces, and potatoes among four serving bowls. Discard any water from the pot. If using the sauce, drizzle it over the vegetables and serve.

Wine Pairing(s)

Picket Fence Pinot Noir

Lisini Brunello di Montalcino

Louis Jadot Charmes Chambertin Grand Cru

Canyon Road Merlot California

di Lenardo Merlot

Red Rock Merlot

Pujanza 'Cisma' Rioja

Bricco Asili 'Bernardot' Barbaresco

Numantia Tinta de Toro

Librandi Duca Sanfelice Ciro Riserva