Polish sausage with cabbage

Yield: 1 Servings

Measure Ingredient
1 can Beer water; (12 oz.)
12 ounces Fully cooked Polish sausage
1 \N Head green cabbage; shredded
½ \N Head purple cabbage; shredded
1 teaspoon Sugar
1 teaspoon Salt

In large cooker or Dutch oven, combine the beer and enough water to cover sausage; bring to a boil. Reduce heat and add sausage; simmer 8 to 10 minutes (do not boil sausage). Remove sausage. Add cabbage, sugar and salt to cooking liquid. Mix well. Top with sausage. Cover and simmer for 10 minutes. Drain liquid before serving.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

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