Beer-braised Kielbasa with Cabbage & Mustard Sauce

What to do with the cabbage leftover from the minestrone soup? Shred it and saute it up with some kielbasa, carrots, red potatoes, and onions. A great whole-grain mustard ties it all together. Prepare the stew: whisk 1 c beer (we used Bass), 1 T mustard, 1 T cider vinegar, 1/4 t dried thyme, and 1/8 t cayenne in a small bowl. Heat 1 T olive oil in a stock pot, add kielbasa (1/2 inch slices) and cook until lightly browned. Transfer to a plate. Stir in sliced cabbage (1/2 head), quartered red potatoes, carrot slices, diced onion, garlic, pepper and salt. Nestle kielbasa into cabbage, cover, and cook on medium about 20 minutes (or until veggies are tender). This recipe is an adaptation from the Fresh magazine from Hann. grocery store.