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Polish Sausage with Cabbage
Prep Time: 10
Cook Time: 20
Prep Method: Braise
|1||12-ounce can beer|
|2||12-ounce packages fully-cooked Cloverdale Polish sausage|
|1||head green cabbage, coarsely chopped|
|1/2||head red cabbage, coarsely chopped|
|3/4||teaspoon caraway seed|
In a four-quart Dutch oven combine the beer and enough water to cover sausage. Bring to a boil; reduce heat and add sausage.
Simmer for 8-10 minutes. Remove sausage. Add cabbage, caraway seed, sugar and salt to cooking liquid; mix well. Top with sausage. Cover and simmer for 10 minutes. Drain to serve.