1 small cabbage head — coarsely shredded
1 large onion — coarsely chopped
1 3/4 pounds turkey Polish or smoked sausage — cut 1″ to 2″ pieces
1 cup apple juice
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon brown sugar – (to 2 tablespoons)
1 teaspoon caraway seed — (optional)
Freshly-ground black pepper — to taste
Layer the cabbage, onion, and sausage in a 5- or 6-quart slow cooker (to make in a 3 1/2-quart cooker, use less cabbage or wilt it by boiling about 10 minutes, then drain and add).
Whisk together the juice, mustard, vinegar, brown sugar, and caraway seed, if used; pour over slow cooker ingredients. Sprinkle with pepper, to taste. Cover and cook on LOW for 8 to 10 hours.
Serve with potatoes and a tossed green salad, if desired.
This recipe yields 4 to 6 servings.