A savory stew for your St. Patty's Day celebrations.
|2 T||canola oil|
|12 oz||kielbasa (cut into 2-inch pieces)|
|1⁄2 lb||smoked ham (cut into 1-inch cubes)|
|1⁄2||yellow onion (diced (about 1 cup))|
|2 clv||garlic (minced)|
|4 oz||mushrooms (cut into 1/2-inch slices)|
|1⁄2 lb||green cabbage (shredded)|
|1⁄2 lb||sauerkraut (drained)|
|1||apple (diced (about 1 1/2 cups))|
|1 cn||diced tomatoes (14.5oz)|
|1⁄2 t||black pepper|
In a large stockpot or Dutch oven, heat the canola oil over medium heat. Brown pieces of sausage and smoked ham. Add the onions and garlic and sauté for several minutes until the onion starts to soften. Add the remaining ingredients and stir well. Lower the heat, cover and continue to cook for 45 minutes. Stir every 10 minutes or so to prevent sticking.