This is comfort food at it's best - simple flavours that work wonderfully together.  An easy dish especially good on a cold winter nite.

4 cups sliced red cabbage - not thin like coleslaw, but sliced evenly

1 medium shallot, sliced

1/4 tsp. Allspice

1/4 tsp. dried rubbed Sage

salt and pepper to taste

1/2 cup water

1 Tblsp. butter

1 Tblsp. Extra Virgin Olive Oil

1 Tblsp. Red Wine Vinegar

4 natural smokies sausages

1 Tblsp. butter

Heat up a dutch oven with the EVOO and butter on medium heat.  Once heated add the sausages and cook till evenly browned on all sides, about 7-8 minutes.  Remove to a heat proof dish and keep in the oven at a temperature of 200 degrees to keep warm.

Add the sliced shallot to the pan and lightly brown.  Then add the sliced red cabbage sauteing for 5 minutes.

Add in the seasonings, 1/2 cup of water and mix well, lid on and cook another 20-25 minutes until the cabbage is tender.  Remove from the heat and add the tblsp. butter, pour in the red wine vinegar mixing well.  Serve on a platter with sausages on top, and serve with any side dishes.