About this recipe: Truly satisfying Polish sausage with cabbage, simmered in a thickened red wine and lemon sauce. Beef stock may be substituted for the red wine.
Find polish sausages in Polish shops or some supermarkets.
My husband and I really like this dish with a few alterations. I do not rinse the cabbage in boiling water, and I do not use brown sugar. I use 1 cup of wine and 1/2 cup of chicken broth to cook the cabbage, and I add about 1 T Worcestershire sauce, 2 T dijon mustard, and about 1/2 t garlic salt. The first time I made it, I almost omitted the 30 minutes of cook time because polish sausage is pre-cooked, but cooking the sausage with the cabbage infuses a fantastic flavor! - 16 Nov 2007 (Review from Allrecipes US | Canada)
This tasted REALLY GOOD, and my fiancee loved it too, even though he's not crazy about cabbage. A word of warning - my cabbage burned while it simmered for 45 minutes, there wasn't enough oil or liquid to prevent it. I would add some beef broth in addition to the wine next time... - 26 Aug 2002 (Review from Allrecipes US | Canada)
We really enjoyed this! It is extremely easy but takes a while to cook so you have to start it early enough! - 25 Feb 2001 (Review from Allrecipes US | Canada)