2 lbs. Polish sausage
2 tbsp. butter
1 clove garlic (or garlic salt)
1/2 c. beef broth
1 sm. head of cabbage
1 tsp. Italian style herbs
Dijon or German style mustard

1. Pierce sausages so they will not burst and cut them into 2-3 inch pieces.

2. Heat butter in deep skillet. Add garlic, saute 1 minute. Add sausages and brown, turn over occasionally.

3. Pour in broth, add cabbage and herbs. Cover. Reduce heat to low. Cook 15 minutes or until cabbage is tender to crisp.

4. Serve with mustard.

You may substitute hot dogs, dinner franks, bratwurst or knockwurst.