1 can whole kernel corn (or frozen)
2 c. shredded cabbage
2 fully cooked Polish sausages, cut into 1/4" slices
1-2 tsp. sugar
1/2 tsp. celery seed
3 tbsp. white vinegar
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 c. sliced green onions
1 (2 oz.) jar sliced pimento, drained
1 tbsp. butter

In medium skillet, saute cabbage and sausage with corn in butter until cabbage is crisp and tender. Stir in sugar, celery seed, vinegar, mustard and Worcestershire; blend well. Stir in onions and pimento; heat thoroughly. Makes 2 servings.