Shelly's Recipe

POLISH SAUSAGE WITH CARAWAY CABBAGE AND POTATOES

Category: Sausage

4 tbsp butter
1 medium onion, thinly sliced
1 medium cabbage, coarsely shredded or 2 lb sauerkraut, thoroughly rinsed and drained
3 carrots, sliced medium thickness
2 tbsp caraway seed
1/2 cup dry white wine, beef or chicken stock
2 tbsp red-wine vinegar
1 lb Polish sausage, sliced
4-5 smoked pork chops
2 tbsp hot mustard
Salt and pepper
1 cup heavy cream, heated
4 medium potatoes, scrubbed and sliced
8 tbsp grated parmesan cheese

Preheat oven to 350. In a Dutch oven, melt butter. Add onion and cabbage and cook until wilted. Add the carrots, caraway, stock and vinegar. Bring to a boil, cover, reduce heat, and simmer for 12 minutes or until moisture has evaporated. Add sausage and pork chops, working their way into the cabbage mixture and pour hot cream over mixture. Cook, uncovered, for another 6 minutes. Stir in mustard and season with salt and pepper. Bake for 1 1/2 hours, checking to see if additional liquid is required. At end of cooking time, remove cover, add potatoes and sprinkle with cheese. Bake another 20-30 minutes or until browned. Serves 6