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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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an old favorite of the deer camp, can also be cooked on the campfire if you have a cast iron kettle and tripod. Ingredients:
2 8 heads of cabbage, roughly chopped |
1 medium sized rutabega or 3 large baking potatoes,peeled, washed, cut into bite sized chunks |
8 medium sized carrots, washed and sliced |
2 large yellow onions, chopped |
2-3 lbs. precooked ham |
3 c. water |
4 links of polska kielbasa |
salt and pepper to taste |
8-10 quart stockpot |
Directions:
1. chop cabbage, place 1 head in the bottom of the pot
2. chop rutabega or potatoes(i use potatoes)
3. put half of them on top of the cabbage
4. slice the carrots, place half of them on the taters/rutabega
5. chop ham into bite sized pieces, place it on top of the taters/R
6. then, repeat layers again with the remaining portions of ingredients
7. slice the sausage, set aside
8. Add 3 c. of water and bring to a simmer, reduce heat to low, or if on the campfire, keep to one side of the fire(not on the fire), have fresh coals ready to place under the kettle, as this will take some time and the coals won't last forvever
9. cook and stir about 2 hours or until the potatoes are done, always maintaining at least an inch of water in the bottom to prevent scorching, add water if you have to!
10. Last- about 30 min. from being done( the potatoes will just start to be tender, check with a fork), add the sliced sausage.
11. enjoy....
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