Instructions: Heat oil and butter in 5-quart Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in shredded cabbage, water, vinegar, sugar, caraway seeds and salt. Bury apple quarters and bacon pieces in cabbage.

Bring to boil, then reduce heat and simmer, covered, until very tender, about 2 hours. Check cabbage periodically during simmering and stir. If cabbage looks dry, add a bit more water. Adjust seasoning. Cool thoroughly, then refrigerate overnight.

Reheat over low heat before serving. Serve with duck and turkey sausage or one of the other flavored poultry sausages on the market.

This recipe yields 8 servings.

NOTES :

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