| | Directions | | Place red potatoes, carrots, sweet potatoes, garlic, and rutabagas in large oven safe casserole dish. Use 1/2 of the chicken broth and water and put over vegetables. Sprinkle with celery seed and 1 T. garlic pepper. Cover dish with foil and bake at 400° for 45 minutes. Remove vegetables from oven, add turkey kielbasa pieces, pearl onions and cabbage sections. Pour the other 1/2 of chicken broth and water over all in dish. Drizzle olive oil over cabbage and sprinkle with garlic pepper. Replace foil cover and bake at 400° for and additional 30 minutes, until all vegetables are tender and kielbasa is plump. |
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| Ingredients | | - |  | 1 package turkey kielbasa, cut into 2 inch pieces |
| - | | 6 red potatoes, quartered (leave skin on) |
| - | | 6 fresh carrots, quartered and cut into 2 inch pieces |
| - | | 10 pearl onions, peeled |
| - | | 2 sweet potatoes, quartered (leave skin on) (large) |
| - | | 2 rutabagas, peeled and quartered (medium) |
| - | | 1 cabbage, cored and quartered (medium) |
| - | | 1 can fat free chicken broth |
| - | | 1/2 cup water |
| - | | 2 tablespoons minced garlic |
| - | | 2 tablespoons garlic pepper |
| - | | 2 tablespoons celery seed |
| - | | 1 teaspoon olive oil |
| - | | aluminum foil |
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