Russian Veggie Casserole

• 4 small potatoes
• 2 carrots
• 1 tablespoon olive oil
• 2 garlic cloves
• 1 onion
• 1 teaspoon dill
• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 2 apples, cubed (tart)
• 2 teaspoons mustard seeds (or 1 t ground mustard)
• 2 cups red cabbage
• 2 cups green cabbage
• 1 lb turkey kielbasa
• 2 cups sauerkraut, drained
• 1/2 cup chicken broth
• 2 tablespoons parsley
• 2 tablespoons brown sugar
• black pepper

1. Preheat oven to 350.
2. Slice and parboil potatoes and carrots until somewhat softened. (Next time I might just microwave them for a few minutes).
3. Heat garlic and oil in a deep skillet. Add onion through mustard seeds, saute until softened. Add cabbage.
4. When cabbage has wilted, add potatoes and carrots and remaining ingredients. Simmer 10 minutes.
5. Transfer to an ovenproof container. Cover and bake 1 hour.

potatoes, carrots, olive oil, garlic, onion, dill, red bell pepper, green bell pepper, apples, mustard seeds, red cabbage, green cabbage, turkey kielbasa, sauerkraut, chicken broth, parsley, brown sugar, black pepper

Taken from www.food.com/recipe/russian-veggie-casserole-299470 (may not work)