Smoked Sausage and Cabbage

This dish is a great alternative to the traditional corn beef and cabbage dinner for St. Patrick's Day, or for any day through the year. A recipe at Pillsbury.com adds a 14 oz. can of tomatoes and chicken broth to make a sauce.

1 pound smoked sausage, such as Kielbasa, cut into 2 inch pieces
2 tablespoons vegetable oil
1 large yellow onion (cut into wedges)
6 cups coarsely chopped cabbage
2 cloves garlic, minced
3/4 teaspoon sugar
1/4 teaspoon caraway seeds
Salt and pepper to taste
Parsley potatoes (butter and parsley)

In a large skillet cook sausage until browned, remove and set aside.

Add vegetable oil to skillet and heat. Add onion, cabbage, garlic, sugar, caraway seed and salt and pepper; cook and stir until onion begins to brown. Add sausage, cover and cook for five minutes.

Remove from heat. Let set for an additional five minutes before serving. Serve the sausage mixture over boiled Irish potatoes, with butter and parsley, or .

Parsley Potatoes: Boil the potatoes until tender, drain and add 4 tablespoons of butter and about two tablespoons dry parsley, give a quick stir and they are ready to serve.