In many American households, corned beef and cabbage is a popular menu item as we approach St. Patrick’s Day.

Growing up, I don’t recall us ever sitting down at the dinner table to dine on corned beef. So when I am feeling inspired by St. Paddy’s Day, this is the recipe that comes to mind.

This is what you might call a “one-pot meal” – potatoes, carrots, cabbage and kielbasa all cooked together and served with a tangy, savory sauce made from the broth. (We usually serve the sauce in a gravy boat to accommodate everyone’s tastes.)

I believe Mama V found this recipe in an old cookbook from the 1970s. While it was not described as a Irish-inspired meal, it is definitely a worthy alternative to consider.

Ingredients
1 lb. kielbasa sausage
4 medium potatoes, peeled and quartered
4 large carrots, cut in 1-inch pieces
1 small head of cabbage, quartered
2 cups water
2 Tablespoons flour
2 Tablespoons brown sugar
2 Tablespoons vinegar
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon pepper

Instructions

Place sausage in large saucepan. Add potatoes, carrots, cabbage and water.

Cover pan and cook 30 minutes, or until vegetables are tender.

Place sausage and vegetables on platter and keep warm. Reserve broth left in the pan.

Combine ¾ cup of reserved broth with flour, brown sugar, vinegar, dry mustard, salt and pepper. Simmer until thickened, stirring constantly. Serve over sausage and vegetables.

Serves 4.