Brain Handles

This is a recipe I created one winter that has become a household favorite. It evokes certain old world sensibilities, but the best thing about it is how it is sweet and warming.

Prep Time: About 15-20 minutes
Cook Time: About 45 minutes

Ingredients
1 head of cabbage
3 medium size apples (I use Fuji, but you can experiment)
1 14-16 ounce package of kielbasa
3 ounces vinegar (white works, though a pear infused or cider vinegar is better)
2/3 cup light brown sugar, lightly packed
6 cans chicken broth (14 ounce size)

Preparation

Peel and core apples, and cut them into 1/2 inch cubes.

Quarter the sausage (cut in half lengthwise, then cut in half lengthwise again) and cut into 1/2 inch slices.

Core the cabage and slice into strips.

In your stock pot, start browning the sausage pieces over medium heat (around 5 minutes), then add apples and cook another 2-3 minutes, stirring occasionally. Add the cabbage and pour the vinegar and chicken broth over it. Cover and let the chicken broth come to a boil while the cabbage softens.

When the liquid has come to a boil, stir in the brown sugar. Return to a boil. re-cover, lower heat to a simmer, and allow to simmer for 20-30 minutes, stirring occasionally. Remove from heat, remove cover, and allow to cool for 5 minutes before serving.

If you want to cut the fat in this recipe, before adding the apples, drain the fat that rendered out of the sausage during browning. But you should then add about 1/4 can of the chicken broth when you return the pot to the heat and add the apples (so you don't burn the sausage or apples).