Sausage and Cabbage Stew
1/2 head of cabbage
4-6 links of sausage or bratwurst
1 stick of butter
2-3 cups of homemade chicken stock
sprinkle of fennel
salt and pepper
Chop cabbage very fine and add to a oven proof casserole dish. (I used the stoneware baker from Pampered Chef.) Grate the carrots and add to the cabbage. Cut sausage into rounds and then brown it in a hot skillet. (You can skip the browning stage if you are in a hurry.) Add it to the cabbage. Cut the stick of butter up and place it around the casserole dish. Sprinkle with salt, pepper and fennel. Add the chicken stock and cover. Bake for about 45 minutes covered at 375, and then 15 more uncovered. Enjoy!