Smoked Sausage & Cabbage

OK for those of you that don't like cabbage, listen up--this is a very tasty way to eat it, and not feel like you are eating cabbage.  I'm not a big fan of it, unless it is in a fish taco, creamed, or married with bacon.  This recipe calls for an entire head, you can use either red or white, I normally use white because it is available more frequently.  Also, if the ingredients sound strange, they did to me the first time too.  Now I've marked the page in my recipe book with the comment, "Andi's favourite" (that's me, in case you are wondering).

Smoked Sausage & Cabbage

• 1 small head red cabbage, shredded
• 1 apple, cored and diced
• 1.5 teaspoons salt, divided
• 1 tablespoon lemon juice
• 1/2 cup water
• 1 tablespoon butter
• 1 small onion, chopped
• 1/8 teaspoon ground black pepper
• 1 tablespoon red wine vinegar
• 1 pound kielbasa (or any smoked) sausage, cut into 1 inch pieces

Directions

1. Place the cabbage in a large saucepan, and add the diced apple, 1 teaspoon of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
2. In a small frying pan, melt butter.  Sauté the onion until golden. Add the onion to the cabbage along with .5 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through.

This is where I hop: