Polish Sausage with Cabbage and Corn

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                            FOOD FUNNY
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Thanks to Andi for sharing this with us:

Woman placing her order with the waiter at a restaurant: "I'm
going to order a broiled boneless, skinless, chicken breast,
but bring me lasagna and garlic bread by mistake."

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                            TODAY'S RECIPE
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You can use any fully cooked sausage instead of the kielbasa
in this recipe with excellent results.

Polish Sausage with Cabbage and Corn

1 lb (450 g) Polish kielbasa, thinly sliced
1 medium head red cabbage, cored and shredded
1 green bell pepper (capsicum) cored, seeded, and cut into thin strips
1 red bell pepper (capsicum) cored, seeded, and cut into thin strips
2 cups (500 ml) canned or frozen corn kernels
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste

Saute the sliced sausage in a large heavy skillet over high heat
in batches until lightly browned on both sides and transfer to a
plate. Drain off all but 1 tablespoon (15 ml) of the sausage
drippings from the pan. Add the red cabbage and cook over
medium heat, stirring often, until wilted, about 5 minutes. Add
the peppers and cook for 3 to 4 minutes. Add the remaining
ingredients and bring to a boil. Cook covered until the cabbage
is tender, return the sausage to the skillet and heat through.
Serves 4 to 6.
Received on Thu Aug 5 08:50:14 2010