SPICY SAUSAGE AND CABBAGE STEW

Steps:

• 1. We start by getting all ingredients together.
• 2. Take hot water (2-1/2 cups) and place chicken bouillon cubes into water where they will dissolve. Or use chicken granules (instant bouillon, 2 teaspoon).
• 3. Take 1 tablespoon of olive oil and pour into a cast iron Dutch oven. Place on burner and cook on medium to medium high heat. Take your Polisha Kielbasa sausage and slice it into bite size pieces. Place into the pot. Put 1 teaspoon of minced garlic into pot with the sausage and stir.
• 4. Take your Jalapeno peppers and wash and remove seeds and dice. (Use rubber gloves while chopping and handling Jalapenos.)
• 5. Place diced Jalapenos in the pot with the sausage and garlic. Stir.
• 6. Take the carrots, wash and peel, and slice them into bite size pieces.
• 7. Place the carrots into pot with the sausage, garlic and Jalapenos. Stir.
• 8. Take your Vidalia onion, peel, and diced it into medium size chucks.
• 9. Place the onion into pot with the sausage, garlic and Jalapenos. Stir.
• 10. Take 1 tablespoon of dried celery flakes, and put into pot. Stir.
• 11. Take medium head of cabbage, and cut in half and remove the core from cabbage. Slice the cabbage into 1/2 inch slices and cut that in 1 inch pieces. Do the same with the other half.
• 12. Place the chopped cabbage into the pot.
• 13. Add the chicken bouillon and water onto the cabbage.
• 14. Add salt and pepper, stir, and cover.
• 15. Cook on medium to medium high for 15 minutes. Stir the stew. Turn the heat back to low, and cook for 30 minutes or until vegetables or tender.
• 16. After the stew is ready, cut you a slice of cornbread and get a bowl of stew, and ENJOY!!!