Boerenkool

Ingredients

• 2 lb about 4 medium potatoes peeled and cut up
• 1 10 oz pkg frozen chopped kale or 4 c finely shredded cabbage
• 2 c water
• salt
• 12 lb Polish sausage cut into bite size pieces
• 12 c milk
• 2 Tbsp butter
• pepper
• prepared mustard

Directions

1. In Dutch oven or large kettle bring to boil the potatoes cabbage water and salt to taste
2. Cover and simmer 20 minutes or until tender
3. Drain off water
4. Add milk butter sausage and pepper to taste
5. Cover and simmer gently about 15 minutes or until sausage is heated through
6. Spoon potatoes and cabbage in center of serving dish
7. Serve with mustard