3 tbsp. oil
3 medium (approx 1 lb.) potatoes, cut in chunks
2 medium (approx 2 c.) onions, sliced
1 clove garlic, crushed
1 small head green cabbage, shredded (approx 8 c.)
16 oz pkg frankfurters, cut in 1-inch pieces
2 tbsp. mustard
1 tbsp. cider vinegar
salt and pepper, to taste
2 tsp. apple jelly or brown sugar
1/4 tsp. caraway seeds

Heat oil in 12-inch skillet over medium-high heat; add potatoes and onions. Cook, stirring frequently, until lightly browned. Stir in cabbage and garlic; cook, stirring occasionally, until vegetables are tender.

Stir in franks, 1/4 cup water, mustard, vinegar, apple jelly or brown sugar, 1 teaspoon salt, 1/4 teaspoon pepper, and caraway seeds.

Over high heat, bring to boiling; reduce heat to low and simmer for 5 minutes, stirring frequently, or until franks are heated through. Adjust seasoning to taste before serving.

Submitted by: Karen LaValley