1Shred cabbage, blanche, and sprinkle with lemon juice or vinegar to restore color. Brown the butter, blend in flour, and slowly add the wine, stirring until smooth. Add cabbage, season with salt, pepper, Maggi extract, sugar and lemon juice to taste, and simmer tightly-covered for about half an hour. When nearly done, add the sausage, cover, and continue simmering for another 15 minutes.
Serves 4. (Meat may be added in greater proportion to cabbage, if desired.) Tastes great with sour cream dolloped on top!
2Can be enjoyed alone, but I recommend serving with meat, cheese, and/or mushroom pierogies or uszka, which I submerge in the bowl with the cabbage, sausage, and broth.