(Old-fashioned Polish Recipe)


28 oz White Cabbage
1 oz Butter
3.5 oz Onion
3.5 oz Ground Boneless Pork
3.5oz Garlic Polish Sausage
0.5 oz Flour
1oz Whole Wheat Bread Crumbs
1.75 oz Minced Horseradish
Salt, Pepper, Mustard, Garlic, and Marjoram to taste

Core cabbage and cut into cubes. Add half the butter, a couple drops of water, and the
cubed cabbage to a pan. Cook over medium heat until cabbage is softened. Chop the
onion very fine. Add the onion, a few drops of water, and the pork to another pan. Cook
over medium heat until the onion is soft and the pork is browned.

Remove the casing from the Polish sausage and slice. Melt the remaining butter in a
saucepan. Whisk the flour into the butter until a paste forms. Whisk constantly while
the paste bubbles over medium heat until the bubbles begin to slow and the flour is
brown and very smooth.

Add this roux, the onion and pork, Polish sausage slices, and remaining ingredients to
the cabbage. Cook for a bit longer over medium heat.
Serve with potatoes or bread.