1 head red cabbage, sliced (about 2 lbs.)
Boiling water
2 tbsp. butter
1/3 c. lemon juice
1/2 c. red wine or beef broth
1/2 tsp. salt
1/4 tsp. pepper
3/4 lb. Polish sausage, diced
2 tsp. brown sugar
1 tbsp. cornstarch or potato flour

Place cabbage in a colander. Pour boiling water over cabbage. Drain well. Melt butter in a Dutch oven or large heavy skillet. Add cabbage. Stir in lemon juice. Cook and stir about 5 minutes, or until cabbage is pink.

Add wine, salt and pepper. Cover. Simmer over medium-low heat 45 minutes. Mix sugar and cornstarch. Stir into simmering liquid. Bring to boiling, stirring constantly. Reduce heat; add sausage. Cover; cook 30 minutes. Serves 4.