"This is a recipe that we like to make in the Fall and Winter. It's one of our favorite comfort foods!"
2 Tbsp. Dijon mustard
6 small unpeeled red potatoes, cut into 1 inch slices
1 medium onion, sliced
2 medium carrots, sliced (or 1/2 of a 12 ounce bag of mini carrots)
2 cups of green cabbage, chopped (or 2 cups pre-shredded coleslaw mix)
1 ring fully cooked smoked sausage or kielbasa, cut into 1 inch slices
1 can (14.5 ounces) diced tomatoes with green pepper, celery and onions, undrained
In a small bowl, mix salad dressing and mustard. Spray slow-cooker with non-stick cooking spray. Layer potatoes, onions, carrots and cabbage in slow cooker. Pour mustard mixture over vegetables. Arrange sausage on top of vegetables and cover with can of undrained tomatoes. Cover and cook on low setting for 7-8 hours. Serve with extra Dijon mustard if desired.
NOTE: We love to eat this stew with warm french bread to soak up the juices!