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Sausage and Cabbage Potpie

1 kielbasa -- or polish sausage
1 large onion -- sliced
4 Cups shredded red cabbage
1 can pie-sliced apples -- 20oz
1 teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon caraway seeds ( optional )
1 bay leaf
1/2 cup beer
1 can condensed chicken broth


Score kielbasa and put into slow cooker. Layer onion, cabbage and apples, sprinkling each with salt and pepper and caraway seeds. Add bay leaf. Pour beer and chicken broth over all. Cover and cook on low 6 hours or high 3 hours, or until cabbage is tender. Remove bay leaf before serving. Spoon the vegetables into a heated casserole and top with the cooked sausage.

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