Sausage and Cabbage

1 kielbasa, or Polish sausage
1 large onion sliced
4 cups shredded red cabbage
20 ounce can pie sliced apples
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds, optional
1 bay leaf
1/2 cup beer
1 can condensed chicken broth

Score kielbasa and put into cooker.

Layer onion, cabbage and apples, sprinkling each with salt and pepper and caraway seeds. Add bay leaf.

Pour beer and chicken broth over all.

Cover and cook on low 6 hours or high 3 hours, or until cabbage is tender.

Remove bay leaf before serving. Spoon the vegetables into a heated casserole and top with the cooked sausage.