1 lb. kielbasa or other smoked, fully cooked sausage
2 tbsp. butter
2 onions, cut julienne
1/2 med. head cabbage, shredded
1/2 c. chicken broth
1 bay leaf
1 apple, pared, cut julienne
2 tbsp. brown sugar
1 tsp. salt
3/4 tsp. paprika
1/2 tsp. white pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. dried thyme
1/4 tsp. basil leaves

Cut sausage into 3-inch lengths on the diagonal. In large, heavy, frying pan, heat butter. Add the onions, cabbage, chicken broth and bay leaf. Bring to a boil and cook 5 minutes. Add the remaining ingredients, along with the sausage.

Cover and simmer for 15 minutes or until cabbage is tender and sausage is piping hot. Serve portions of the cabbage topped with pieces of sausage. Makes 4 servings.

TIPS: Any smoked, spicy sausage is excellent for this dish. If you prefer flavors that are less hot, cut down on or eliminate the cayenne and/or black pepper.

Good served with sliced tomatoes and a good rye bread. California Zinfandel is a good wine to serve, if desired.