Make this the day before for extra deliciousness.
1 cup white northern beans, soaked overnight
4 cups water
3 tablespoons butter
1 cup chopped onion
1-1/2 to 2 cups diced potatoes
4 cups shredded cabbage
1 (13-3/4 oz) can beef broth
1-1/2 cups water
1-1/2 tablespoons salt
1/4 tablespoon pepper
2 Polish sausages cut into julienne strops
dash of cumin
Drain beans. Put beans in large pan with 4 cups water. Bring to boil and simmer 1 hour or until tender. Do not drain.
In a large skillet, saute onion and potatoes in butter until onions are transparent.
Put cooked beans and liquid, onion, potatoes, cabbage, beef broth, water, salt, and pepper in slow-cooking pot. Cook at “high” for 1 hour then add the sausage and remaining seasoning. Cook at “high” for 4 more hours.
Remove from pot, cool quickly and refrigerate overnight. Skim off fat and reheat before serving.
6-8 servings.
