ONE POT MEAL - CABBAGE, KIELBASA, RUTABAGA & MORE

One Pot Meal - Cabbage, Kielbasa, Rutabaga & More image

This is a recipe my mother would call a New England Boiled Dinner. I love how the Kielbasa flavors the vegetables, along with the shallots, garlic and jalapeno. This is a comfort food meal, for sure. Be sure to serve this meal with your favorite cornbread recipe. Enjoy! I did not include prep or cook times, as it usually takes...

Provided by Julia Ferguson

Number Of Ingredients 10

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Ingredients

1-2 tsp olive oil, extra virgin
1 large jalapeno pepper
2 medium shallots
2 clove garlic
4-5 carrots
1 rutabaga, med-lg size
5-6 small red potatoes
1 medium head cabbage
1-2 pkg kielbasa, 12oz each, depends how much meat you like
salt and pepper, to taste. personally, i do not add salt.

Steps:

1. Before getting started, clean and pare vegetables. Shallot, garlic and jalapeno small dice. Cut the carrots in thirds, *rutabaga in bite sized chunks, small red potatoes can be quartered. *NOTE: Rutabaga is very hard and usually comes covered in wax. Use a sharp paring knife when cutting off the wax. When cutting into chunks, it is easier to start cutting on one side, rather than dead center. I like to cut into wide slices, then lay flat and cut into chunks.
2. In a large Dutch oven, over med heat, add the 2 teaspoons of olive oil. To the heated olive oil, add the diced shallot, garlic and jalapeno, cook until the shallot is silvery looking, 3-4mins.
3. Add to the pot, carrot and rutabaga chunks, stir to combine and let cook until they start to soften, abt.10mins.
4. Add the quartered red potatoes, stir to combine and let cook, maybe 5mins. Stirring often to keep vegetables from sticking. If need be, add about 1/2 cup of water, or broth if desired.
5. For the Kielbasa; you can cut the links any way you like. For this recipe I cut each link in 4 chunks. Add Kielbasa to the pot and stir to combine
6. For the cabbage; it can be cut in any way you like. For this application I sliced it in wide ribbons, however it can be cut into fourths, if you prefer. Place cabbage on top of vegetables and kielbasa. Season with pepper, and salt if desired, to taste.
7. Add about 1 cup of water to pot, place a vented lid on top of pot, turn burner to med low. Simmer, until vegetables are tender, and the kielbasa is nicely cooked through. Making sure the pot does not cook dry, continue to add water or broth as needed.
8. Serve this meal with a nice skillet of hot out of the oven cornbread, with butter. Enjoy!