Polish Sausage Supper - cooking recipe

Ingredients

2 lb. Polish sausage (kielbasa)
6 medium potatoes
1 medium head cabbage
6 small or 3 large ears corn
1 1/4 c. regular strength chicken broth

Preparation

Put sausage in the bottom of a large kettle.
Cut cabbage into 6 wedges.
Core and place on top of sausage.
Peel potatoes.
Cut in half lengthwise and place on top of cabbage.
Husk and remove silk from corn.
Place corn on top of potatoes.
Pour broth over layered meat and vegetables.
Cover and bring to a boil.
Reduce heat and simmer until potatoes are tender, about 45 minutes.