Cabbage and Smoked Sausage

This recipe is with some guidance from a friend of mine. It tastes exactally like the way my dad used to make it.

What you need:
1 head of cabbage (average sized)
2 Tbs of sugar
1 Tbs of salt
1 cup of chicken broth
1 stick of margarine
Smoked Sausage--fully cooked--however much you want. I use about three links or one of the sausage circles.

*If you do more than two heads of cabbage double the sugar and salt but not the liquid or margarine.

What to do:
1. Peel off the outter layer of cabbage leaves and quarter the cabbage then remove the core.
2. Pull apart the cabbage and place it in the pot. You can just toss the quarters in there if you wish, but pulling the leaves apart makes it cook better.
3. Pour in your chicken broth and sprinkle over your sugar and salt. Cut butter in pieces and toss in the pot.
4. Cover and cook on Med heat until cabbage starts to reduce then add your sausage to the pot (chopped to your preference).
5. Complete cooking until cabbage is fork tender and the sausage is heated through.

**Alternatives: You can add potatoes to this dish. If you cut them small you can put them in directly with the cabbage and they will cook with the cabbage. If you want larger chunks you can cut them to size and boil them for about 5-7 minutes, drain and then put then into the cabbage pot to finish cooking. Canned potatoes can be used as well. You can just add them when you add the smoked sausage. Adding canned potatoes at the start of cooking will cause them to break apart too much.