Kielbasa & Cabbage

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Title: Kielbasa & Cabbage
Categories: Main dish
Yield: 8 servings

2/3 t Cooking fat (butter, oil,
-or margarine) or cooking
-spray
1 lg Onion, coarsely chopped
1 md Head cabbage, shredded
2 Red delicious apples, cored
-and thinly sliced
2 cn Whole small potatoes
1 t Granular beef bouillon
2 t Fennel seed
1 lb Reduced fat kielbasa
-(Polish sausage)
1/2 c Water
Freshly ground pepper

In a large, nonstick Dutch oven with a lid, melt fat over medium heat,
then stir in the chopped onion. Cook, stirring occasionally, until the
onion is pale yellow and soft. Turn down heat to low. Leave onion in
the bottom of the pan where it will begin to brown and turn very
sweet. Pile the shredded cabbage on top. Sprinkle with beef bouillon.
Add the sliced apples, fennel seed and pepper. Cut the kielbasa into
6 pieces. Slit each piece about 1/3 through. Place on top of the
apples. Add the canned potatoes and water. Cover. Turn the heat up to
high until the water begins to boil, then reduce heat to simmer.
About after 5 minutes, stir the pot until all the items are evenly
mixed. Continue cooking until the cabbage is tender crisp and all
other ingredients are hot.

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