Cabbage and Kielbasa Stoup ( Braise )

• 2 tablespoons butter
• 1 lb kielbasa, sliced into coins
• 1 head cabbage, medium
• 2 red bell peppers, diced
• 1 large onion, sliced
• 3 garlic cloves, sliced
• 3 -4 medium potatoes, diced
• 1 (14 1/2 ounce) can beef stock
• 1 (12 ounce) bottle beer
• 12 teaspoon salt
• 1 teaspoon ground black pepper
• 12 teaspoon ground thyme
• 1 teaspoon fennel seed, ground

1. In a large cast iron pot fry the kielbasa coins in the butter until browned.
2. Add the onion garlic and peppers, then the salt, pepper, thyme and fennel seed.
3. Cook until the onions and peppers are soft.
4. Add the cabbage and potatoes.
5. Add the beer and beef stock, and bring to a boil.
6. Simmer for 20-25 minutes, stirring occasionally.
7. The cabbage and potatoes should be tender, but not mushy and the liquid mixture should thicken a bit.
8. Adjust seasoning, if necessary.

butter, kielbasa, cabbage, red bell peppers, onion, garlic, potatoes, beef stock, salt, ground black pepper, ground thyme, fennel

Taken from www.food.com/recipe/cabbage-and-kielbasa-stoup-braise-381975 (may not work)