Doubled, this recipe just fits in a 12-inch dutch oven. It's really simple, but has a lot of flavor.

Ingredients

• 1 pound kielbasa sausage, cut into 1/2-inch pieces
• 1 Tablespoon butter
• 1 14-oz can beef broth
• 1 10.75-oz can tomato soup
• 1 1/2 cups water
• 3 cups shredded cabbage
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup sour cream

Preparation
In a 10-inch dutch oven over a full spread of briquettes, cook sausage in butter until brown. Add broth, tomato soup, and water. Stir in cabbage, onion, and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer with 8-10 briquettes bottom heat and 12-14 briquettes top heat for 45 minutes or until flavors are well blended. Stir in sour cream and heat through just before serving.

Apples would probably go quite well, raspberries as well.

That looks good!

Old Dominion Iron Chefs had our Mexican DOG( Dutch Oven Gathering) yesterday this is the dessert i made for it. Next time i make it i will add some fresh fruit.

Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions
1.Preheat dutch oven to 350 degrees F (175 degrees C). Prepare 12 inch dutch with cooking spray or dutch oven liner.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.Unroll the cans of crescent roll dough. Press one piece into the bottom of a 12 inch dutch oven. Evenly spread the cream cheese mixture into the dutch oven, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.Bake until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before serving.

All-purpose flour unless otherwise specified.

If you can't find celery root, you can substitute turnips, rutabagas, or potatoes. Just be sure to adjust your cooking times--potatoes cook faster than celery root.

Ingredients

• 2 Tablespoons butter
• 2-3 pounds beef chuck, cut into bite-sized pieces
• 3 cups chopped onions
• 1 pound button or cremini mushrooms, quartered if small, or 1/4-inch sliced
• 1 quart beef broth
• 2 teaspoons dried marjoram
• 1 cup pearl barley
• 1 cup roughly chopped carrot
• 3 cups celery root, peeled and chopped into 3/4-inch to 1-inch pieces
• Salt and freshly ground black pepper to taste
• Sour cream for garnish
• Dill for garnish

Preparation
Melt the butter in a 12-inch dutch oven over 20 briquettes. Add enough pieces of beef to sear in the dutch oven without crowding. You will need to brown the meat in batches. Set aside brown pieces in a bowl.
When all the beef has been browned, add the onions. As the onions release some of their water, use a wooden spoon to get any brown bits off the bottom of the dutch oven. Cook the onions until they begin to brown, 5-6 minutes.
When the onions have lightly browned, add the mushrooms. Cook the mushrooms until they release their water, about 5 minutes.
Add the beef back to the dutch oven and sprinkle with marjoram. Add the beef broth and stir with a wooden spoon to get any remaining browned bits off the bottom. Cover and simmer with 6-8 briquettes bottom heat and 10-12 briquettes top heat for 1 hour. Adjust heat as needed to maintain a very gentle simmer.
Taste the broth and add salt and pepper to taste.
Add the barley, celery root, and carrots. Stir well and cover, simmering gently for another 40 minutes to 1 hour until the barley and celery root are tender.
Ladle servings into bowls, then top with a dollop of sour cream and a few sprigs of dill.