1 lb. fully cooked Polish sausage or other smoked sausage
1/4 c. water
1 tsp. instant chicken bouillon granules
1 sm. head cabbage
2 c. frozen crinkle-cut carrots
1/2 c. dairy sour cream
1/2 tsp. caraway seed

In a 12 inch skillet combine sausage, water and bouillon granules. Cover and cook over medium heat for 5 minutes.

Meanwhile, cut cabbage into 4 wedges. Remove core. Coarsely shred wedges. Add cabbage and carrots to the skillet. Cover and cook about 10 minutes or until the vegetables are crisp-tender.

Stir sour cream and caraway seed into cabbage mixture. Cover and cook about 3 minutes or until heated through. DO NOT BOIL. Serves 4.