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POLISH SAUSAGE PEPPER POT

2 to 2 1/2 pounds smoked Polish sausage
1 tablespoon lard or oil
1 large onion, sliced
1 small head cabbage, thinly sliced
1/2 pound mushrooms, sliced
1 teaspoon caraway seeds
1 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/2 cup boiling water

Cut sausage into 6 to 8 serving-size pieces. Saute in lard in
skillet 10 to 12 minutes, turning to brown on all sides. Remove
sausage. Add onion to pan drippings and cook, stirring, until
transparent.

Add cabbage, mushrooms, caraway seeds, salt, pepper and water. Stir
to combine. Place sausage on top of vegetables, cover tightly and
cook slowly 15 to 20 minutes or until cabbage is tender.

Remove sausage. Place cabbage mixture on warm platter and top with
sausage pieces. Makes 6 to 8 servings.

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