Ingredients
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3/4 c. dried white navy beans
1 qt. water
8 slices bacon, chopped
3 onions, sliced
12 c. shredded cabbage (3 lb. head)
4 medium turnips, peeled and cubed
2 carrots, peeled and sliced
2 leeks, thickly sliced (optional)
2 cloves garlic, minced
6 boiling potatoes, peeled and cubed
2 1/2 qt. water
2 Tbsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
1 lb. uncooked garlic pork sausage, fresh or smoked (French, Italian or Polish)
Preparation
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Wash beans.
Combine with 1 quart water in an 8-quart kettle. Bring to a boil and boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Simmer beans until tender, 1 to 1 1/2 hours. Cook bacon.
Add to beans.
Cook onion slices in bacon fat until slightly browned on both sides.
Add to beans along with bacon fat.
Add remaining ingredients, except sausage.
Bring to a boil and simmer, covered, 30 minutes.
Add sausage and continue cooking until all vegetables are tender, 15 to 20 minutes.
Remove sausage.
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