Traditional Polish Blood Sausage with Red Cabbage

Method

1. Slice the blood sausage into 1-inch thick rounds.
2. In a large pot, sauté the chopped onion in butter until softened.
3. Add the shredded red cabbage and cook for 5 minutes.
4. Stir in the apple cider vinegar, caraway seeds, salt, and pepper.
5. Simmer the cabbage for 20-25 minutes until tender.
6. Heat a skillet over medium heat and cook the sausage slices until browned on both sides.
7. Serve the sausage with the red cabbage on the side.