Instructions: Brown sausage in a Dutch oven; remove and drain on paper towels. Drain off drippings, reserving 1 tablespoon in Dutch oven.

Saute onion in reserved drippings 3 to 5 minutes; add sausage, cabbage, and water. Cover and cook over low heat 10 minutes. Stir in carrots and potatoes; cover and cook an additional 20 minutes or until the vegetables are tender.

Yield: 8 servings.

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