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Prep Time: 40 Minutes Cook Time: 540 Minutes |
Ready In: 580 Minutes Servings: 4 |
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From BHG. Serve with hearty rye bread. Ingredients:
4 medium potatoes, peeled and chopped |
2 stalks celery, sliced |
1 medium onion, chopped |
8 ounces cooked smoked sausage, sliced |
4 cups beef broth |
2 tablespoons vinegar |
1 tablespoon sugar |
1/4 teaspoon celery seed |
1/2 teaspoon dry mustard |
1/4 teaspoon pepper |
2 cups shredded coleslaw mix (cabbage with carrots) |
snipped fresh parsley |
Directions:
1. In a 4 quart slow-cooker, mix together the potatoes, celery, onion, and sausage.
2. In a mixing bowl, add the broth, vinegar, sugar, celery seeds, dry mustard, and pepper; stir to combine.
3. Pour over potato mixture.
4. Cover and cook on LOW for 8-9 hours.
5. Stir in cabbage; cover and cook 15-30 minutes; check seasoning to taste and adjust.
6. Top each serving with fresh snipped parsley.
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