Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 ts Cooking fat (butter, oil, 2 cn Whole small potatoes
-or margarine) or cooking 1 ts Granular beef bouillon
-spray 2 ts Fennel seed
1 lg Onion, coarsely chopped 1 lb Reduced fat kielbasa
1 md Head cabbage, shredded -(Polish sausage)
2 Red delicious apples, cored 1/2 c Water
-and thinly sliced Freshly ground pepper

In a large, nonstick Dutch oven with a lid, melt fat over medium
heat, then stir in the chopped onion. Cook, stirring occasionally,
until the onion is pale yellow and soft. Turn down heat to low. Leave
onion in the bottom of the pan where it will begin to brown and turn
very sweet. Pile the shredded cabbage on top. Sprinkle with beef
bouillon. Add the sliced apples, fennel seed and pepper. Cut the
kielbasa into 6 pieces. Slit each piece about 1/3 through. Place on
top of the apples. Add the canned potatoes and water. Cover. Turn the
heat up to high until the water begins to boil, then reduce heat to
simmer. About after 5 minutes, stir the pot until all the items are
evenly mixed. Continue cooking until the cabbage is tender crisp and
all other ingredients are hot.

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