Boerenkool - cooking recipe

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
1/2 lb. Polish sausage, cut into bite size pieces
1/2 c. milk
2 Tbsp. butter
pepper
prepared mustard

Preparation

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