Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1 lb. cabbage, cored and sliced 1/2-inch thick
• 2 medium carrots, peeled nd sliced 1/4 inch thick
• 6 oz. green beans, trimmed and cut into 1-inch lengths
• 1 lb. white potatoes, peeled and cut into 1/2 inch cubes
• 2 cups shelled fresh or frozen green peas (if frozen, do not thaw)
• 3 cups beef broth
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. freshly ground nutmeg
• 1 tsp. caraway seeds
• 1 tsp. dried leaf marjoram, crumbled
• 3/4 lb. knockwurst or kielbasa, sliced 1/4-inch thick
• 2 Tbsp. coarsely chopped flat-leaf parsley
• Crusty bread, for serving

Directions

1. In a stockpot or Dutch oven, combine cabbage, carrots, beans, potatoes, peas (if using fresh), broth, salt, black and nutmeg.

2. Place over moderate heat and bring to a boil. adjust heat and cook without stirring for 20 minutes.

3. Stir in caraway seeds, marjoram, knockwurst and peas (if using frozen), and toss lightly to mix.

4. Cover and simmer 10 minutes. Add parsley, toss lightly, and sere in soup plates with chunks of crusty bread.

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