• 3 tablespoons butter
• 1 pound kielbasa, bratwurst or wild Italian sausage
• 1/4 pound slab bacon, diced
• 1 large onion, cut in half then sliced
• 1 large garlic clove, minced
• 1 1/2 pounds green cabbage, cored and shredded
• 2 teaspoons caraway seeds
• salt and freshly ground black pepper
• 1 cup sour cream
• 1/3 cup grated fresh horseradish
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• rye bread, thinly sliced, warmed

In a large skillet, melt butter over low heat.  Add the sausage, bacon and onion.  Cook for 15 to 20 minutes or until the sausage is golden brown, stirring occasionally.  Add the garlic; cook for 1 minute.  Add the cabbage and caraway seeds; cook for 25 to 30 minutes or until wilted.  Season with salt and pepper.

Meanwhile, for the horseradish sauce, in a small bowl stir together the sour cream, horseradish, mustard, salt and sugar.  Cover and refrigerate.  Serve kielbasa and cabbage with horseradish sauce and warm bread.

YIELD:  4 servings