We got this recipe from our good buddy (and Bobby’s neighbor) Michael Peay. He remembers his mom always used to make more than he and his brothers ever could eat because their house was so popular with their friends, especially around dinnertime. This stew, full of good porky sausage and plenty of tender cabbage, was his favorite childhood meal.

　　

Ingredients

serves 4 to 6

　　1 tablespoon olive oil

　　One 1-pound package kielbasa, sliced into 1/2-inch-thick rounds

　　1 medium onion, halved and thinly sliced

　　1 3/4 pounds white potatoes, peeled and cubed

　　1 small cabbage, quartered, cored, and sliced into ribbons

　　1 tablespoon salt

　　1 teaspoon freshly ground black pepper

　　

Step 1

Heat the olive oil in a large skillet over medium-high heat. Brown the kielbasa for about 5 minutes. Using a slotted spoon, transfer the meat to the crock-pot.

　　

Step 2

Reduce the heat in the skillet to medium and add the onion. Cook, stirring, for 3 to 5 minutes, or until softened. Add 1/2 cup of water and continue cooking, scraping up the brown bits, for 1 minute more. Add the onion with the liquid to the crockpot. Stir the potatoes, cabbage, salt, and pepper into the crockpot.

　　

Step 3

Cover and cook on high for 1 1/2 hours or on low for 3 hours. Serve hot.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.