Fall Food

I'm going to resist posting another entry on the media maelstrom surrounding retired Republican congressman Mark Foley even though I'm dying to use the blog title "Focus on the Foley." By the way, I make the "Republican" distinction here only because Fox news has been listing Foley as a Democrat, three times so far--now that's news you can trust. Thanks, but no thanks Fox, the RNC can keep that albatross.

Instead, here is an apple dish for fall that I made last night for John. I think it is a pretty common dish for this region. We both liked it, and it is an easy one pot supper. I like those because I can clean up the kitchen while they cook. You could even cut up most of the ingredients, maybe not the garlic and apples, before work in the a.m. Would love to have recipes for fall dishes that others like to make. I would be happy to post them here.


Polish Sausage, Apples, and Red Cabbage

2 tbs. oil
2 medium onions, thinly sliced
2 garlic cloves
1 medium red cabbage, shredded (remove the white core)
4 Granny Smith apples, cored, peeled and sliced
2 1/2 lb. Kielbasa Sausage
1 bay leaf
1 tsp dried thyme
1/4 tsp ground cloves
1/2 tsp ground mace
1/2 tsp ground black pepper
1/2 cup soup stock
1 tbs. wine vinegar

Heat oil in a 4 qt. kettle and saute onions and garlic for five minutes. Stir cabbage into the mixture and saute five more minutes. Peel, core, and slice the apples and toss into the pot. Stir. Place sausage onto vegetables. Add the bay leaf and sprinkle thyme, mace and black pepper on top of all. Pour in stock and vinegar. Cover pot and bring to boil. Reduce heat and simmer on low heat for 30 to 40 minutes. Stir to mix spices about half way through cooking.