Ingredients:

10 small red and/or russet potatoes, scrubbed, unpeeled, and quartered

1 medium head of green cabbage (not Napa) cored and coarsely chopped

16 oz. package baby carrots

1 large onion, peeled, quartered, and thick sliced

28 oz. smoked pork sausage, cut into 2-inch pieces

1/2 cup chicken or vegetable stock

garlic powder

onion powder

smoked paprika

parsley

black pepper

Directions:

1. Grease a 7-to-8-quart slow cooker with peanut oil or vegetable oil. (Don’t use olive oil or butter because it will burn.) Layer veggies in the order listed above, sprinkling each layer with a little garlic powder, onion powder, smoked paprika, parsley, and black pepper.

2. Place the sausage pieces on top. Pour the stock over everything. Cover and cook on LOW for 6 to 8 hours, or high for 3 to 4 hours. Serve with butter, lemon wedges. Salt and pepper, to taste. Serves 6 to 8 people.

Bon Appetit!