Wednesday at PT they did needling on my IT band.  It has been the only problem I have had.  It was 100% relief from pain, but it is still week and I have to concentrate on walking from the but muscles not the thigh ones.  they also nixed Dr. Christi on the dance lessons.  Yes the knee is fine, but the IT muscle is not.  After PT we stopped at Bare Bones Butcher.  It is new in town and fabulous.  I have found my meat market.  I bought 4 of the best looking lamb shanks I have ever seen.  They make their own sausage and they had polish sausage.  I bought 4.  So what to make for dinner.  Jim left immediately for a dance lesson and I looked for something easy and found a cabbage and Polish sausage recipe on allrecipes.com.  

Ingredients:

3 T butter

1/2 medium head cabbage, cut in chunks (I shredded mine)

1 (16 oz.) package of kielbasa sausage, sliced into rounds

1 (12 Fluid oz.) can beer

ground pepper to taste

(1T Old World Seasoning from Penzeys, more about this later)

Directions:

1. Melt butter in a pot over medium heat.  Cook and stir cabbage in the butter until tender, about 5 minutes.  
2. Add sausage and beer to the cabbage, stir.  Season cabbage mix with pepper and old world seasoning.  
3. Simmer mixture until the sausages casings begin to shrink, about 20 minutes.  
4. Drain liquid before serving.  

I read the reviews and all said the cabbage was dull.  They all had an answer to spice it up and I decided that Penzeys Old World seasoning would do the trick.  It did.  I poked the sausage but didn’t cut it up.  I guarantee you that if I had the cabbage would have needed nothing.  Jim liked it better than with sauerkraut.  I love sauerkraut, but this was fine for sampling their sausage.