Caraway Cabbage With Potatoes And Sausage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Polish | 1 | Servings | |
INGREDIENTS
| 4 | T | 1/2 stick butter or oil |
| 1 | Onion, thinly sliced | |
| 1 | Head Savoy or green cabbage | |
| coarsely shredded | ||
| 4 | Red potatoes, scrubbed and | |
| sliced | ||
| 2 | T | Caraway seed |
| 1/2 | c | Beef or chicken stock |
| 2 | T | Red-wine vinegar |
| 1 | lb | Polish sausage, sliced |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2013
Calories From Fat: 1597
Total Fat: 177.9g
Cholesterol: 324.3mg
Sodium: 4501mg
Potassium: 1501.9mg
Carbohydrates: 33g
Fiber: 7.4g
Sugar: 12.1g
Protein: 68.5g