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Country Kitchen
July 1, 2009 Previous Recipe
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RED-EYED GRAVY AND HAM
BACON AND EGG CASSEROLE
SOUTHERN BARBECUE SAUCE
TANGY SPARERIBS
POTATO & SAUSAGE FAVORITE
PORK PEANUT KABOBS
LA (LOWER ALABAMA) JAMBALAYA
CROCK-POT PULLED PORK
BRATWURST MEAL
BRATWURST MEAL

14 strips bacon, chopped
1 1/2 pounds smoked Bratwurst sausage, chopped
2 green bell peppers, chopped
1 large onion, chopped
1 head of cabbage, chopped
2 pounds red potatoes, chopped (peel if desired)
Salt and pepper to taste
1/4 ounce of chopped chilies
32 ounces chicken broth

Fry bacon in a skillet. Once the bacon is nice and crisp, remove to a plate lined with paper towel. Reserve drippings.
Place the sausage, peppers and onions into the skillet with bacon drippings and saute for 2 minutes. Do not allow to fully cook as the mixture will continue cooking in slow cooker.
Place the cabbage into the slow cooker. On top of it, place the sausage, onions and pepper mixture; add in the potatoes and seasoned to taste. Next, add in the chopped chilies. Pour chicken broth over all ingredients, cover and set the slow cooker to high heat. Let cook 4 to 5 hours.





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