Recipe - Kielbasa And Cabbage

2/3 teaspoon Cooking fat (butter, oil,
or margarine) or cooking
spray
1 lg Onion, coarsely chopped
1 md Head cabbage, shredded
2 Red delicious apples, cored
and thinly cut or sliced up
2 cn Whole small potatoes
1 teaspoon Granular beef bouillon
2 teaspoon Fennel seed
1 pound Reduced fat kielbasa
(Polish sausage)
One half cup Water
Freshly ground pepper

In a large, nonstick Dutch oven with a lid, melt fat over medium heat,
then stir in the chopped onion. Cook, stirring occasionally, until the
onion is pale yellow and soft. Turn down heat to low. Leave onion in
the bottom of the pan where it will begin to brown and turn very
sweet. Pile the shredded cabbage on top. Sprinkle with beef bouillon.
Add the cut or sliced up apples, fennel seed and pepper. Cut the kielbasa into
6 pieces. Slit each piece about 1/3 through. Place on top of the
apples. Add the canned potatoes and water. Cover. Turn the heat up to
high until the water begins to boil, then reduce heat to simmer.
About after 5 minutes, stir the pot until all the items are evenly
mixed. Continue cooking until the cabbage is tender crisp and all
other ingredients are hot.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip