Yield: 8 Servings
|⅔ teaspoon||Cooking fat (butter, oil, or margarine) or cooking spray|
|1 large||Onion, coarsely chopped|
|1 medium||Head cabbage, shredded|
|2||Red delicious apples, cored and thinly sliced|
|2 cans||Whole small potatoes|
|1 teaspoon||Granular beef bouillon|
|2 teaspoons||Fennel seed|
|1 pounds||Reduced fat kielbasa (Polish sausage)|
|Freshly ground pepper|
In a large, nonstick Dutch oven with a lid, melt fat over medium heat, then stir in the chopped onion. Cook, stirring occasionally, until the onion is pale yellow and soft. Turn down heat to low. Leave onion in the bottom of the pan where it will begin to brown and turn very sweet. Pile the shredded cabbage on top. Sprinkle with beef bouillon.
Add the sliced apples, fennel seed and pepper. Cut the kielbasa into 6 pieces. Slit each piece about ⅓ through. Place on top of the apples. Add the canned potatoes and water. Cover. Turn the heat up to high until the water begins to boil, then reduce heat to simmer.
About after 5 minutes, stir the pot until all the items are evenly mixed. Continue cooking until the cabbage is tender crisp and all other ingredients are hot.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.