1 lg. cabbage head
16 oz. macaroni shells (egg noodles may be substituted)
1 ring smoked polish sausage (sliced)
1 lg. onion (halved and sliced)
3/4 c. white vinegar
6 tbsp. sugar
1 1/2 sticks butter
1 tbsp. caraway seed (optional, to taste)

Cook macaroni (or noodles) according to box directions. Lightly brown sausage in large pan. Add butter, onions, and caraway; saute on low heat until onions are transparent, but firm. Drain cooked macaroni; add to onion and sausage; turn down heat to simmer. Quarter and slice cabbage; cook 10 minutes (until tender) in boiling water. Warm vinegar and sugar until completely dissolved; fold into sausage mixture and blend well. Drain cooked cabbage; add to mixture; heat well on simmer. Serve with sour cream and hard bread.