Cabbage and Kielbasa stew

Ingredients

1 small head cabbage thinly sliced
2 cups diced potatoes
2 cups chopped turnip tops or spinach
1/2 big eggplant, peeled and diced
1 yellow squash, diced
1 zucchini, diced
1 onion, quartered and sliced
1 link kielbasa, cut into bite-size pieces
1 cup chopped tomatoes or canned tomatoes
1/2 cup water
1/3 cup chopped fresh parsley (or 2 TB dry)
2 TB tomato paste
2 cloves garlic, peeled
2 TB oil
1 tsp dry basil
1 tsp paprika
1/2 tsp hot sauce
Salt and pepper to taste

Directions

Use an electric skillet or heat a big pot over medium high heat with oil. Add all of the veggies and kielbasa to the skillet and cook, stirring occasionally until they start turning brown. Add the spices and herbs, tomato paste and water. Stir, cover and turn the heat down, then cook until the veggies are all cooked but a little crunchy.


Araksya's tip: It's better if you cook this dish in a large skillet without crowding the veggies too much, otherwise they won't be able to brown but they'll only steam.