I know that summer might not seem like crockpot weather but we have been spending every afternoon at the pool on these hot days so dragging a pile of tired, wet kids into the house and asking them to wait patiently while I make dinner is a disaster in the making! This recipe cooks on low for only 4 or 5 hours and uses only a few ingredients – a perfect combo!
Here in Charlotte, during the summer I have been ordering veggies from www.farmersfreshmarket.org – I have found that ordering the cornucopia box of veggies provides super fresh (and local) veggies. The selection changes weekly so I am challenged to develop new recipes based on what surprises the cornucopia box holds for me every Friday.
This week I had extra cabbage and I found kielbasa on sale at Harris Teeter. The following recipe is so easy and so delicious – my daughter asked for thirds!
1 lb kielbasa, sliced
1/2 head cabbage, chopped
4 red potatoes, chopped
1 onion, sliced
1 1/2 cups chicken broth
3 cloves garlic, chopped
1 T. Worcestershire sauce
1 T. Dijon mustard
1 teaspoon paprika
1 bay leaf
Put first four ingredients in crockpot. Combine chicken broth with remaining ingredients. Pour broth over ingredients. Stir. Cook on low for four to five hours. Remove bay leaf. Enjoy!
This recipe goes well with crusty sourdough bread!