2 TBSP. BUTTER
1 MEDIUM ONION, DICED
1 MEDIUM HEAD CABBAGE, SAVOY OR GREEN, SLICED
5 MEDIUM POTATOES, SCRUBBED AND QUARTERED
1 CUP CHICKEN BROTH
1 LB. POLISH SAUSAGE, SLICED
2. TBSP. RED WINE VINEGAR
1 TBSP. CARAWAY SEEDS1 TSP SALT
½ TSP PEPPER
HEAT BUTTER IN A LARGE SKILLET. ADD THE ONION AND CABBAGE. SAUTÉ TILL ONION IS TRANSLUCENT. ADD THE REST OF THE INGREDIENTS. COVER PAN AND SIMMER UNTIL POTATOES ARE COOKED THROUGH. ADD SAUSAGE AND COOK FOR ANOTHER 10 MINUTES AND SERVE. IF NEEDED, ADD MORE STOCK OR WATER.