Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Salt |
| ¾ teaspoon | Sweet paprika |
| ½ teaspoon | White pepper |
| ¼ teaspoon | Onion powder |
| ¼ teaspoon | Garlic powder |
| ⅛ teaspoon | Cayenne |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | Dried thyme |
| ⅛ teaspoon | Dried basi |
| 12 tablespoons | Unsalted butter |
| 2 | Onions, julienned |
| ½ | Head cabbage, shredded |
| ½ cup | Chicken broth (or bouillon) |
| 1 | Bay leaf, halved |
| 1 | Apple, julienned |
| 1½ teaspoon | Dark brown sugar |
| ½ pounds | Good smoked sausage, cut up |
Mix above together. Melt butter; saute onions over high heat. Add cabbage, ¼ cup chicken stock, bay leaf and seasoning. Cook 5 minutes. Add apple and cook 15 minutes. Add sugar and remaining broth. Add sausage; cook until hot.
Submitted By BARRY WEINSTEIN On 03-15-95