Name: Caraway Cabbage with Potatoes and Sausage
Ingredients: 4 tb (1/2 stick) butter or oil; 1 md Onion; thinly sliced; 1 md Head Savoy or green cabbage; coarsely shredded; 4 md Red potatoes; scrubbed and sliced; 2 tb Caraway seed; 1/2 c Beef or chicken stock; 2 tb Red-wine vinegar; 1 lb Polish sausage; sliced; 2 tb Hot-sweet mustard; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Polish		1	Servings

INGREDIENTS

4	tb	(1/2 stick) butter or oil
1	md	Onion; thinly sliced
1	md	Head Savoy or green cabbage; coarsely shredded
4	md	Red potatoes; scrubbed and sliced
2	tb	Caraway seed
1/2	c	Beef or chicken stock
2	tb	Red-wine vinegar
1	lb	Polish sausage; sliced
2	tb	Hot-sweet mustard
		Salt and pepper

INSTRUCTIONS

http://bpe.com/food/recipes/ferrary/index.html
Monthly Market Basket
Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer
In a large skillet, heat the butter. Add the onion and cabbage and cook
until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil;
cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook,
uncovered, for another 6 minutes. Stir in the mustard and season with salt
and pepper.
Serves 6.
Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998

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