Boiled Kielbasa sausages & Bavarian Cabbage

A very quick, very simple, and very old family recipe for boiled sausages and cabbage leaves. Serves a family of 4 to 8 people.

Place 4 Kielbasa sausage links in large pot and cover with water. Boil until plumped and/or casing begins to split. Remove sausages and set aside.

To still boiling sausage water, add 1 to 2 sticks of butter, 1 teaspoon caraway seeds, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tablespoon of apple cider vinegar, and stir in 3 tablespoons cane sugar. Boil about 2 minutes until fragrant.

Drop cabbage leaves from one small head of cabbage into fragrant boiling water for about 3 or 4 minutes or until tender.

Drain well in colander. Divide onto four dinner plates and top with a sausage link or divide onto eight dinner plates and top with half a sausage link. Serve with 1 to 2 buttered yeast rolls or buttermilk biscuits each with apple butter.