Sausage, Potato and Cabbage Stew

2/3 pound kielbasa, sliced
1/2 red onion -- chopped
2 tablespoons spicy brown mustard
1 1/2 tablespoons white wine vinegar
4 cups chicken broth
3 cups store bought coleslaw mix -- about 7 ounces
salt & pepper
1/4 cup chopped flat-leaf parsley


In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in parsley and season with salt and pepper. Serve with crunch french or sourdough bread.