Braised Kielbasa With Cabbage And Potatoes

Chef Walter Staib's recipe serves 4-6

3 pounds Dietz & Watson® Rope Kielbasa; cut into 3" lengths
2 large onions, diced
3 cloves garlic, minced
¼ pound butter
¼ pound Dietz & Watson® Gourmet Imported Bacon, diced 1 large green cabbage, stem removed & cut into 1 inch cubes 2 pounds Red Skin or Yukon Gold potatoes; wash and dice into 1 inch cubes 1 12 ounce bottle of beer 1 Granny Smith apple, peeled, stem removed & grated Water as needed (or chicken broth)
Salt and pepper to taste

1. Heat butter in large pot over medium heat.
2. Prick kielbasa with fork several times on all sides.
3. Sauté kielbasa for two minutes on each side until skin becomes golden and crisp. Remove from pan and reserve.
4. Add bacon, when the fat on the bacon begins to render add the onions & garlic and sauté until translucent.
5. Deglaze with white wine & reduce by half.
6. Add kielbasa, cabbage, and potatoes. Stir in the grated apple.
7. Fill with water until covered.
8. Cook over medium/high heat, covered until the potatoes are fork tender about for 30 minutes.