Polish Sausage With Red Cabbage

• 1 head red cabbage, sliced (about 2 lb.)
• boiling water
• 2 Tbsp. butter
• 1/3 c. lemon juice
• 1/2 c. red wine or beef broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 lb. Polish sausage, diced
• 2 tsp. brown sugar
• 1 Tbsp. cornstarch

1. Place cabbage in a colander.
2. Pour boiling water over cabbage; drain well.
3. Melt butter in a Dutch oven or large, heavy skillet. Add cabbage.
4. Stir in lemon juice.
5. Cook and stir about 5 minutes or until cabbage is pink.
6. Add wine, salt and pepper.
7. Cover. Simmer over medium-low heat 45 minutes.
8. Mix sugar and cornstarch. Stir into simmering liquid.
9. Bring to boiling, stirring constantly.
10. Reduce heat; add sausage.
11. Cover and cook 30 minutes.

red cabbage, boiling water, butter, lemon juice, red wine, salt, pepper, sausage, brown sugar, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371673 (may not work)