Name: Kielbasa and Rotkohl (Red Cabbage)
Ingredients: 2 lb Kielbasa, sliced; 1 tb Butter; 1 1/2 lb Red cabbage, sliced thin; 1 Yellow onion, sliced into rings; 2 Apple, diced; 1 c Beef stock, or chicken; 1/2 c Red wine, to 1 cup; 1/4 c Red wine vinegar; 1/4 c Packed brown sugar; 1 ts Salt; 1/4 ts Fresh ground pepper

The four views…on the subject of the sacrament: 1. The Romish doctrine, or transubstantiation. This maintains the absolute change of the elements into the actual body and blood of Christ; so that though the elements of bread and wine remain present to the senses, they are no longer what they seem, being changed into the body, blood and divinity of Christ. 2. The Lutheran view, called consubstantiation. This maintains that after consecration the body and blood of Christ are substantially present, but nevertheless that the bread and wine are present, unchanged. 3. The Anglican view – that Christ is present in the sacrament only after the spiritual manner, and that His body and blood are eaten by the faithful after a spiritual, and not after a carnal manner, to the maintenance of their spiritual life and their growth in grace. 4. The Zwinglian, which declares the sacrament to be no channel of grace, but only a commemorative feast, admitting only a figurative presence of Christ’s body and blood.

John Foxe

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Dutch	Main dishes, Vegetables, Sausage, Soups and s	1	Servings

INGREDIENTS

2	lb	Kielbasa, sliced
1	tb	Butter
1 1/2	lb	Red cabbage, sliced thin
1		Yellow onion, sliced into rings
2		Apple, diced
1	c	Beef stock, or chicken
1/2	c	Red wine, to 1 cup
1/4	c	Red wine vinegar
1/4	c	Packed brown sugar
1	ts	Salt
1/4	ts	Fresh ground pepper

INSTRUCTIONS

Brown the kielbasa in a large pot or Dutch oven. Remove the kielbasa and
place to the side. Add butter to pan. When it foams, add onions and apples.
Cook until onion is limp. Add cabbage and mix thor oughly. Add remaining
ingredients and cook until cabbage just begins to wilt. Add kielbasa back
into pan, cover and continue to cook until everything is tender, a total
cooking time of about an hour.
NOTES : Adapted from recipes by David Rosengarten and Jeff Smith ("The
Frugal Gourmet").
Recipe by: Randy Goldberg
Posted to MC-Recipe Digest V1 #499 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 4, 1997.

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