Old-fashioned Simmered Supper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	St. Louis	Post2	6	Servings

INGREDIENTS

1	lb	Italian turkey sausage
		mild or hot
1 1/2	c	Chopped yellow onions
2		Green onions, chopped
2		Garlic cloves, crushed
		through a
		Press or minced
1 1/2	c	Chopped carrots
2 1/2	c	Cubed red potatoes, scrubbed
		but not
		Peeled -, abt 8 oz
6	c	Coarsely chopped green
		cabbage
1/2	t	Dried thyme leaves
1/4	t	Salt
1/4	t	Freshly ground black pepper
1/4	t	Dried dill
1		Fat-free low-sodium chicken
		broth – 14 1/4 oz
1/4	c	Water
		Dijon or grainy mustard

INSTRUCTIONS

Remove and discard casings from sausages Brown meat in a large,
12-inch, nonstick skillet or large shallow pan with a lid. Break up
large clumps of meat with a spoon. Remove sausage from skillet and
drain, but leave any accumulated fat in pan. Cook yellow and green
onions over medium heat until soft and lightly brown. Add garlic;  cook
for 1 to 2 minutes longer. Return sausage to pan, then add  carrots,
red potatoes, cabbage, thyme, salt, pepper and dill. Pour  chicken
broth and water over all; bring to a boil. Stir well to mix
ingredients, then cover tightly. Reduce heat to a simmer and cook,
covered, for 20 minutes. Remove lid; increase heat to high and cook 5
minutes longer. Serve with mustard in wide bowls. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998  Formatted for
MasterCook by Susan Wolfe - vwmv81a@prodigy.com  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 317 Calories From Fat: 189 Total Fat: 21.4g Cholesterol: 60.8mg Sodium: 1081.9mg Potassium: 601.2mg Carbohydrates: 16.9g Fiber: 5.2g Sugar: 5.2g Protein: 17.3g