Sausage, Cabbage And Beer
|Cabbage head||1 Medium|
|Sausage||1 Pound, cut into 2 inch chunks (Farmer's)|
|Garlic||2 Clove (10 gm), minced|
|Beer||750 Milliliter (1 Bottle, Plus One For The Cook)|
|Coarsely ground black pepper||To Taste|
Brown sausages and garlic in a deep frying pan or electric frying pan, being careful not to burn garlic.
Drain off excess fat.
Slowly pour in beer, stirring up the brown drippings.
Add coarsely cut cabbage, caraway seed and pepper.
Cover and simmer until cabbage is tender (not very long).
Serve with heavy bread.
Tastes good the next day too!