Cabbage with Kielbasa

1 medium onion, halved and sliced

½ head Savoy cabbage, cored and thickly shredded

3 tbs vegetable oil

1 link kielbasa, cut into ½ inch slices

1 lb fresh sauerkraut with juice

1 red bell pepper, sliced

2 tps dill seeds

1 tps red pepper flakes

½ lb Brussels sprouts, halved or quartered if large

½ cup canned tomatoes, crushed

2 cups water, divided

• Sauté onions in a deep pan on medium heat until translucent. Add cabbage, a bit of water, cover and cook until softened, for about 5 minutes.

• Mix in all other ingredients, except Brussels sprouts. Cover and simmer for 45 minutes.

• Add the sprouts, bring to a boil, and cook for 10 minutes more. You may have to adjust the amount of the liquid, for there should be some on the bottom of the pan.

• Let it rest. Best reheated and served in individual deep dishes.

Serves four.

This hearty dish goes well with a clean, crisp beer, such as Stella Artois.