| 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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