Yield: 1 Servings
|2 pounds||Kielbasa sausage|
|2 tablespoons||Vegetable oil|
|2 smalls||Onions; finely chopped|
|1 small||Head red cabbage; shredded|
|2 \N||Rome apples; peeled, cored, and sliced, (1/4 inch thick) (up TO 3)|
|2 \N||Bay leaves|
|¼ cup||Red wine vinegar|
|½ cup||Beef stock|
|\N \N||Salt and pepper to taste|
In a casserole or Dutch oven, heat the oil and the butter, and saute the onions until soft. Add the cabbage leaves and apples and mix well. Place the kielbasa and the bay leaves in to the cabbage and toss gently to mix.
Add the vinegar, salt and pepper. Cover and simmer for approximately 40 minutes.
Remove the bay leaves and kielbasa. Transfer the cabbage to a serving platter and arrange the kielbasa on top. Serve.
Yield: 4 servings
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998