3 lamb sausages or mild Italian sausages
3 cups thinly sliced red cabbage
1/4 cup chopped onion
1/4 cup chopped green apple
1/4 cup carignane or other medium-bodied red wine
3 tablespoons crème de cassis
3/4 teaspoon balsamic vinegar

Combine cabbage, onion, apple, wine, and cassis in a heavy stock pot.  Bring to a boil, then reduce heat and cover pot.  Simmer until tender, stirring occasionally, 30 to 40 minutes.  Remove from heat and stir in the vinegar. 

Grill or saute the sausages.

To serve, divide the braised cabbage between two plates and place sausage on top.  Accompany with steamed new potatoes, a green salad, and  a good red wine.

Yield: 2 servings

Recipe from: Katie Quinn, Amador Foothill Winery