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Polish Sausage with Cabbage



Servings: 6
Prep Time: 10
Cook Time: 20
Prep Method: Braise


1   12-ounce can beer
  Water
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
1   teaspoon sugar
1   teaspoon salt
 


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.