1 1/4 lb. Polish sausage, skinless, sliced 1 1/4-in. thick
2 tbsp. butter
2 med. onion, thinly sliced
1/2 lb. fresh mushrooms, caps, stems thinly sliced
1 c. par boiled brown rice
2 2/3 c. water
1 tsp. salt
3 tsp. dried dill weed or 3 tbsp. fresh dill, minced
2 c. cabbage, thinly sliced
Sour cream, optional

In a 10-inch skillet over moderate heat melt butter - add sausage and brown slightly. Remove with slotted spoon and reserve. Add the onion and mushrooms to the drippings in the skillet and cook over moderate heat, stirring often until onion is wilted and mushrooms give off some of their liquid, about 5 minutes. Add: rice, water, salt, dillweed and sausage, stir well. Bring to a boil, continue cooking, tightly covered, over low heat until the water is absorbed and the rice is tender. Add: cabbage - it will seem bulky for the size of the skillet. But stir it in, cover tightly and let stand on the turned off surface heat until the cabbage is warm and shrinks about 5 to 10 minutes. Serve at once, top with sour cream. Cooking time: 1 hour and 5 minutes.