In keeping with our need to use up cabbage, this is about as simple as you can get.  The main reasons for this post are to focus on the great sausage from Polska Chata in Irondequoit, and to also make mention of the dollop you see of homemade mustard.

The darker Polish sausage you see is smoked, which added lots of flavor, but the regular kielbasa was fantastic as well.  As for the mustard, I like to experiment with different methods.  I have both yellow and black mustard seeds around the house.  This one shown was probably made last year, so I can't go into the ingredients as I've forgotten.  It's mainly yellow mustard seed ground fine, with a little coarse ground black seed.  It was probably made with a mix of vinegars, plain water, and spices.  Trust me, I'll make a new batch and document it thoroughly here.