CABBAGE, SAUSAGE, AND BEER

1 lb Skagit River Ranch Polish sausage

1 head red cabbage

1 onion chopped

2 Tbs butter

2 cups dark local beer

1/4 cup cider vinegar

Salt and pepper

1 Tbs caraway seeds (optional)

Saute chunks of sausage in butter until browned. Add chopped cabbage. Cover and cook until wilted. Add the beer and vinegar. Simmer, partly covered, until the cabbage is tender and the sauce thickens. Add the caraway seeds, if using.

Mark Bittman

New York Times

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