Polish Sausage with Cabbage
Warm up a fall day with this easy braised dish.
1 (12-ounce) can beer
Water, as needed
2 (12-ounce) packages fully cooked Polish sausage
1 head green cabbage, coarsely chopped
1/2 head red cabbage, coarsely chopped
3/4 teaspoon caraway seed
1 teaspoon granulated sugar
1 teaspoon salt
- In a 4-quart Dutch oven combine the beer and enough water to cover sausage. Bring to a boil; reduce heat and add sausage.
- Simmer for 8 to 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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 469; Total Fat: 33g; Saturated Fat: 12g; Cholesterol: 79mg; Total Carbs: 20g; Fiber: 6g; Protein: 19g; Sodium: 1433mg.
Recipe and photograph provided courtesy of Pork, Be Inspired®.