Cut baby potatoes into halves or quarters (depending on their size) and trim small Chantenay carrots and cook in boiling salted water
for 10 minutes, until they are just cooked. Drain and set aside. Slice a Polish smoked sausage (kielbasy, for example) into thin disks
and sauté in a little oil until just tinged with brown, drain and set aside. Chop a red onion and a clove or two of garlic and sauté
in the same pan until starting to soften. Add the smoked sausage and the cooked potatoes, together with a cup or so of chicken stock.
Bring to a simmer, then add some chopped cabbage, season with freshly-ground black pepper, mix well, cover and simmer gently for 5-6 minutes,
to cook the cabbage and meld the flavours. Just before serving, you could also stir in a Tbs of Dijon mustard to add a little piquancy.