Use crisp, tart apples, such as Granny Smith, Newton, Braeburn, or Jonathan.

1 1/2 lb. kielbasa sausage, cut into 1-inch slices
1 tsp. olive oil or canola oil
1 medium head green cabbage, cut into wedges
1 cup apple cider
1/2 cup sliced red onion
1 tsp. caraway seeds
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 green and/or red apples, cored and cut into wedges
Grainy mustard
Apple cider vinegar

1. In a 4- or 5-quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned. Add the cabbage, cider, red onion, caraway seeds, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.

2. Serve with grainy mustard for spreading on sausages and cabbage, and cider vinegar for drizzling atop. Makes 6 servings.

Variations: You can substitute any cooked or uncooked sausage—including chicken, turkey, or Polish sausage—for the kielbasa. For the green cabbage, substitute red cabbage, kale, and even halved Brussels sprouts. If you don't like caraway seeds, leave them out or substitute coriander seeds.