Kielbasa & Red Cabbage

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1 large head of Red Cabbage, sliced
2 quart boiling Water
2 Tbsp. Butter
1/3 cup fresh Lemon Juice

½ cup Red Wine
½ tsp. Salt
¼ tsp. Black Pepper

2 tsp. Brown Sugar
1 Tbsp. Corn Starch

¾ lb. Kielbasa, diced


Place cabbage in colander. Pour boiling water over cabbage. Drain. Melt butter in heavy, large skillet. Add cabbage and lemon juice. Cook and stir for about 5 minutes. Add red wine, salt and pepper to skillet. Cover and simmer over med-low heat for 45 minutes.

Mix together brown sugar and corn starch. Stir into simmering mixture. Bring to a boil, stirring constantly. Reduce heat. Cook Kielbasa and fold into cabbage mixture.