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
- 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.
- 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.