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Polish Sausage with Red Cabbage
My husband and I really like this dish with a few alterations. I do not rinse the cabbage in boiling water, and I do not use brown sugar. I use 1 cup of wine and 1/2 cup of chicken broth to cook the cabbage, and I add about 1 T Worcestershire sauce, 2 T dijon mustard, and about 1/2 t garlic salt. The first time I made it, I almost omitted the 30 minutes of cook time because polish sausage is pre-cooked, but cooking the sausage with the cabbage infuses a fantastic flavor!
28 users found this review helpful
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Reviewed On:
Nov. 16, 2007
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