|Steak sauce||1⁄2 Cup (8 tbs) (A 1)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Light molasses||3 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Kielbasa||1 Pound, sliced into 1-inch pieces|
|Red skin potatoes||6 Small, parboiled and cut into wedges to make about 12 ounces|
|Onion||1 Medium, cut into wedges|
|Apple||1 Medium, cut into wedges|
|Steamed shredded red cabbage||1⁄2 Cup (8 tbs)|
|Steamed green cabbage||1⁄2 Cup (8 tbs), shredded|
Soak 6 (10-inch) wooden skewers in water for at least 30 minutes. Blend steak sauce, mustard, molasses, vinegar, oil, garlic and cornstarch in small saucepan. Cook and stir over medium heat until sauce thickens and begins to boil; cool.
Alternately thread kielbasa, vegetables and apple onto skewers. Grill kabobs over medium heat for 12 to 15 minutes or until done, turning and brushing often with prepared sauce. Serve hot with prepared cabbage.