Times:
10 minutes prep, 20 minutes cook
Ingredients:
2 12-oz package fully-cooked Polish sausage
1 12-oz can beer
water
1 head cabbage, coarsely chopped
1/2 head red cabbage, coarsely chopped
3/4 teaspoon caraway seed
1 teaspoons sugar
1 teaspoon salt
Cooking Directions:
In a four-quart Dutch oven combine the beer and enough water to cover sausage. Bring to a boil; reduce heat and add sausage. Simmer for 8-10 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.
Serves 6
Serving Suggestions:
Warm up a fall day with this easy braised dish. Serve along with a dark rye bread.
Nutrition:
Calories: 469 calories
Protein: 19 grams
Fat: 33 grams
Sodium: 1433 milligrams
Cholesterol: 79 milligrams
Saturated Fat: 12 grams
Carbohydrates: 20 grams
Fiber: 6 grams
Random Safety Tip:
If using a microwave to thaw your pork, cook immediately after thawing.