1 lb. Italian sausage (links)
1 sm. head green cabbage (1 lb. coarsely shredded, about 4 c.)
1 lg. onion, diced
1 sm. red bell pepper, cored, seeded & cut into thin strips
1 tsp. caraway seeds
2 tbsp. cider vinegar

Cut sausage into 1" pieces. In 12" skillet over medium high heat, cook sausage about 8 minutes, turning frequently until browned on all sides. Remove sausage to bowl; keep warm. To drippings in skillet add cabbage, onion, red pepper and caraway seeds, cook about 6 minutes, stirring frequently, until vegetables are crisp tender and coated with drippings. Add vinegar and 1/2 cup water; bring to a boil, stir to loosen brown bits from skillet. Return sausage to skillet, cook 1 to 2 minutes longer.