| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Polish |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
(1/2 stick) butter or oil |
| 1 |
md |
Onion; thinly sliced |
| 1 |
md |
Head Savoy or green cabbage; coarsely shredded |
| 4 |
md |
Red potatoes; scrubbed and sliced |
| 2 |
tb |
Caraway seed |
| 1/2 |
c |
Beef or chicken stock |
| 2 |
tb |
Red-wine vinegar |
| 1 |
lb |
Polish sausage; sliced |
| 2 |
tb |
Hot-sweet mustard |
|
|
Salt and pepper |
INSTRUCTIONS
http://bpe.com/food/recipes/ferrary/index.html
Monthly Market Basket
Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer
In a large skillet, heat the butter. Add the onion and cabbage and cook
until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil;
cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook,
uncovered, for another 6 minutes. Stir in the mustard and season with salt
and pepper.
Serves 6.
Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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