Instructions: In a large Dutch oven over a medium heat brown bacon, and butter. Add cabbage, onions, carrots, celery, mushrooms. Cover and reduce heat to low and simmer the veggies for approximately 20 minutes. Uncover and add the polish sausage and flour and mix well. Pour in the chicken stock, garlic powder, seasoned salt and pepper and simmer for another 20 minutes, uncovered. Add the Half & Half and parsley and cook on a low heat for another 10 - 15 minutes (do not let this curdle!).

Serving Ideas: With homemade Sourdough Bread & butter

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