1 head reed 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
3/4 lb. Polish sausage, diced
2 tsp. brown sugar
1 tbsp. cornstarch

Place cabbage in 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 for 45 minutes.

Mix sugar and cornstarch, stir into simmering liquid, and bring to a boil stirring constantly. Reduce heat, add sausage, cover and cook 30 minutes. Makes 4 servings.