INGREDIENTS
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¼ cup butter
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1 lb pork and apple sausages, skinned
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1 onion, chopped
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2 teaspoons caraway seeds
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1¼ lb Savoy cabbage, shredded
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13 oz floury potatoes, diced
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¾ cup chicken stock or vegetable stock
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1 tablespoon cider vinegar
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salt and pepper