"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for BAVARIAN SAUSAGE CABBAGE STEW, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, August 10, 2006


1 pound link smoked sausage or kielbasa, cut diagonally into 1/4 inch slices
1 c chopped onion
1/4 c flour
2 c apple juice
2 c water
4 beef bouillon cubes
1 small head cabbage, coarsely shredded (about 6 cups)
2 medium apples, cored and cubed
4 medium carrots, pared and sliced
3 medium potatoes, cubed
1 1/2 tsp caraway seeds
1/2 tsp thyme leaves
1/4 tsp pepper

In Dutch oven or large kettle, brown sausage. Remove and set aside. Cook onion in drippings until tender; stir in flour. Add remaining ingredients except sausage; bring to boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add sausage; heat through. Refrigerate leftovers.




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