Kielbasa, Cabbage, and Potato Boil

Developed September, 2020. Fast, easy, and cheap supper.

1 lb kielbasa or similar sausage
1 T vegetable oil
4 c green cabbage, cut into wedges
1-1/2 lb (2-1/2 c) thin-skinned potatoes cut into 3/4 inch pieces
2 T beef stock concentrate (Better Than Bouillon™ is good)
6 peppercorns
2 qt water  

Cut the sausage into four pieces crosswise and then each piece in half lengthwise to yield 8 pieces. Heat the oil over medium in a six-quart saucepan.  Fry the sausage, cut face down until browned, flip and brown the other side. Add the cabbage, the stock concentrate, the peppercorns, and the water. Bring to a gentle boil.  Cook 5 minutes, add the potatoes (and onions if using), and continue cooking until the potatoes are tender, about 15 minutes. Add salt to taste. Serve in big bowls with some of the stock. Offer spicy mustard on the side. Variation: Add a medium yellow onion, quartered through the root, with the potatoes. Serves four generously.