| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | And, Chicken, Entrees, Turkey | 4 | Servings | |
INGREDIENTS
| 1 | t | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 69
Total Fat: 7.2g
Cholesterol: 97.4mg
Sodium: 1080.3mg
Potassium: 100mg
Carbohydrates: 5.4g
Fiber: 1.3g
Sugar: 2g
Protein: 17.1g