| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, And, Turkey, Entrees | 4 | servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 14 | oz | Fat free turkey kielbasa; cut into 4 pieces |
| 1 | c | Sliced onion |
| 3 | c | Shredded cabbage; red |
| 2 3/4 | c | Shredded cabbage; green |
| 1/4 | c | Shredded carrots |
| 1/4 | c | Dijon mustard |
| 2 | tb | Water |
| 4 | Submarine roll |
INSTRUCTIONS
Heat oil for 30 seconds over medium high heat in a deep 12 inch nonstick skillet. Prick each sausage side with the tines of a fork. Add the sausages to the skillet, cover the pan and cook for 8 minutes, turning sausages occasionally. Meanwhile, cut onion into 1/8 inch slices and add to skillet. Continue to cook sausages and onions, lifting lid to stir from time to time. After sausages have cooked for 8 minutes, add shredded red cabbage, shredded green cabbage, and shredded carrot. Cook until crisp-tender, stirring frequently, about 6 minutes. Turn sausages occasionally. Meanwhile, mix mustard and water together in a 1 cup measure and set aside. When cabbage is crisp-tender and sausages are no longer pink in the middle, remove skillet from heat. Pour in mustard sauce and stir until cabbage is well-coated. Serve at once, placing mixture on buns. Per serving: 559.7 calories; 6.1 g fat (9.8% calories from fat); 30.4 g protein; 96.1 g carbohydrate; 44 mg cholesterol; 2161 mg sodium Recipe by: Desparation Dinners (Alicia Ross & Beverly Mills)(modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Nov 08, 1999, converted by MM_Buster v2.0l.
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