Leona’s Red Cabbage & Polish Sausage

Ingredients

• 1 head red cabbage
• 3 Tbs butter
• 1/3 cup lemon juice
• 1.5 cups beef broth
• 1/4 cup dark brown sugar
• 1 pkg Klement's Fresh Polish Sausage - browned & sliced
• 1 Tbs corn starch

Steps

1. Cut head of cabbage into quarters - then slice each quarter into larger pieces - set aside
2. Melt butter in a large kettle
3. Stir in cabbage and add lemon juice & beef broth
4. Cook on low to medium heat until cabbage is soft - but not mushy
5. Once cabbage is soft, add in brown sugar and stir well
6. Once sugar is blended in, add sliced Polish sausage and stir well
7. Dissolve 1 Tbs corn starch in cold water until smooth
8. Make a well in the bottom of the kettle and add liquid corn starch
9. Mix until liquid thickens, but keep it a little saucy
10. Salt & pepper to taste and serve hot