Janet Groene's Sausage Stomp

By phototex

Ingredients

• 1 Large red onion
• 1 pound roll lean bulk sausage
• 16 ounce bag shredded cabbage
• 1 pound red cabbage, cut in coarse shreds
• Salt
• Pepper
• 2 tablespoons grainy mustard
• 3 tablespoons cooking sherry

Preparation

Step 1

Peel onion, cut in half north pole to south pole, then cut in long slivers. In a large skillet or wok, fry the sausage, breaking up as you go. As soon as it has given up some fat, start stirring in the cabbage and onion. Keep stir-frying until sausage is done and vegetables are crisp-tender. Add salt and pepper to taste. Whisk sherry and mustard together and fold in. Heat gently until every thing is heated through and serve. Serves 4 as a main dish.