Boerenkool
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A home-kitchen version of boerenkool, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 lb. (about 4 medium) potatoes, peeled and cut up
- 1 (10 oz.) pkg. frozen chopped kale or 4 c. finely shredded cabbage
- 2 c. water
- salt
- 1/2 lb. Polish sausage, cut into bite size pieces
- 1/2 c. milk
- 2 Tbsp. butter
- pepper
- prepared mustard
Method
In Dutch oven or large kettle, bring to boil the potatoes, cabbage, water and salt to taste.
Cover and simmer 20 minutes or until tender.
Drain off water.
Add milk, butter, sausage and pepper to taste.
Cover and simmer gently about 15 minutes or until sausage is heated through.
Spoon potatoes and cabbage in center of serving dish.
Serve with mustard.
Rate:
