Warm up a winter day with this easy braised dish. Serve along with a dark rye bread.

Polish Sausage with Cabbage

1 12-ounce can beer

Water

2 12-ounce packages fully-cooked Polish sausage

1 head green cabbage, coarsely chopped

12 head red cabbage, coarsely chopped

34 teaspoon caraway seed

1 teaspoon sugar

1 teaspoon salt

In a four-quart Dutch oven combine the beer and enough water to cover sausage. Bring to a boil; reduce heat and add sausage. Simmer for 8 to 10 minutes. Remove sausage. Add cabbage, caraway seed, sugar and salt to cooking liquid; mix well. Top with sausage. Cover and simmer for 10 minutes. Drain to serve.

Makes 6 servings.

Nutrition information per serving: 469 calories; 19 g protein; 33 g fat (12 g saturated); 1,433 mg sodium; 79 mg cholesterol; 20 g carbohydrates; 6 g fiber.

Recipe from: National Pork Board