Red Cabbage, Polenta and Sausage

After driving through the snow on my way home, I decided that I needed some comfort food - good old fashioned, hot comfort food. My dad used to make red cabbage, cooked to complete submission with sausage. It was delicious. I've had a red cabbage lurking in my crisper for a while and the sausage at the ready. With a half a bottle of red wine waiting to be drunk or used, some mushrooms and a half of a log of ready made polenta, I got out my dutch oven and started the oil. Since this was a spur of the moment dinner, the measurements are approximate.

Red cabbage with polenta and sausage

1 head red cabbage, chopped coarsely
1 large onion, chopped
5 or 6 mushrooms, sliced
1 polish sausage cut to 1 inch pieces(make sure it's gluten free - I got mine at Whole Foods)
2 cups gluten free chicken broth
1 1/2 cups red wine
salt and pepper to taste
1 cup premade polenta, sliced

Heat the oil in a dutch oven or larger pot over medium high heat. Cook the onions and mushrooms until the onions are translucent. Add the cabbage, 1/2 the chicken broth and 1/2 the wine, cook for twenty minutes or so until the cabbage is softened. Add the sausauge and the rest of the chicken broth. Cook for 30 minutes or until the liquid is nearly gone. Add the sliced polenta and the rest of the wine, mashing the polenta to break it down. Cook for ten minutes, stirring so that the polenta doesn't stick to the pan (mine did a little).

Serve hot, with wine and a little parsley on top if you want.