Kielbasa and Braised Red Cabbage


1 lb of Kielbasa Sausage                            
½ Head of Coarsely Shredded Red Cabbage
1 Red Apple Diced
1 Small Onion, Finely Sliced
1 tbl of Olive Oil
1 tbl of Balsamic Vinegar  
2 tbl of Rice Wine or White Wine Vinegar  
Salt and Freshly Ground Pepper to Taste

Put the olive oil in a large heated oven proof pan and quickly sear kielbasa on all sides, remove from pan then
set it aside.

Lower heat to medium and add the cabbage to the pan with a 1/2 a cup of water, some salt and pepper and cook
it for about 5 minutes until all the cabbage is slightly tender. Add the diced apple and sliced onions and cook for
10 minutes more. Add the rice wine vinegar then the balsamic vinegar and reduce the heat, put a lid on the pan
and cook slowly for 10 minutes until  the cabbage is tender but firm and still moist. Add a little more water if
needed to continue the braising process.

Put kielbasa back in the pan with the cabbage, cover and place pan in a 275 degree pre heated oven for 10-15
minutes or until liquid has evaporated. Let kielbasa rest for 2 minutes then slice it on the bias into 1 inch thick
pieces and plate over the braised cabbage. Yields 2-4 servings.