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.