DUMP-AND-BAKE SAUSAGE AND CABBAGE DINNER

Maybé it’s thé Russian and Polish blood running through my véins, but I just lové cabbagé! If you appréciaté thé slightly swéét, nutritious, crunchy véggié as much as I do, thén you’vé comé to thé right placé…

Ingrédiénts

• 1 médium héad of cabbagé, shréddéd
• 1 onion, dicéd
• 2 réd potatoés, pééléd and dicéd into bité-sizéd piécés
• 1 (13 ouncé) packagé smokéd kiélbasa sausagé, slicéd into rounds
• 1 tabléspoon mincéd garlic
• 1 téaspoon salt
• 1 (14.5 ouncé) can pétité-dicéd tomatoés, drainéd
• 2 tabléspoons balsamic vinégar
• ½ cup chickén broth
• 1 cup condénséd tomato soup, NOT dilutéd
• For garnish: choppéd frésh parsléy

Instructions

1. Préhéat ovén to 400 dégréés F. Spray a largé Dutch ovén (or othér ovén-safé pot) with cooking spray.
2. Placé cabbagé, onion, potatoés, sausagé, garlic, salt, and dicéd tomatoés in thé pot.
3. In a séparaté bowl, whisk togéthér balsamic vinégar, chickén broth, and condénséd soup. Pour ovér cabbagé mixturé and géntly stir to combiné. 
4. Covér with a lid and baké for 45 minutés, or until végétablés aré téndér. I liké to stir thé pot halfway through thé cooking timé just to énsuré évén cooking.
5. Garnish with parsléy just béforé sérving.

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