1 Polish Kielbasa pork sausage, about 10 oz (280 g)

2 cloves

2 pork chops with the bones

1/4 cup (60 ml) butter

12 cups (3 litres) thinly sliced green cabbage

1 onion, thinly sliced

1 bottle 341 ml pale ale

2 Cortland apples, peeled, cored and quartered

2 cloves garlic, chopped

Salt and pepper

Prick sausage with cloves. Set aside.

In a large pot, brown pork chops in half the butter. Season with salt and pepper. Set aside on a plate.

In the same pot, soften cabbage and onion in remaining butter. Season with salt and pepper. Add remaining ingredients, pork chops and sausage. Bring to a boil. Cover and simmer for about 1 hour and 30 minutes or until chops are fork tender. Remove lid and continue cooking until juices reduce by half, about 10 minutes.

Remove cloves and slice sausage. Remove bone and fat from pork chops and break into pieces. Return meat to the pot with cabbage and stir. Adjust seasoning. If desired, serve with mustard.

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