| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Country liv, Poultry, Soup or ste |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Butter |
| 8 |
sm |
Onions; (1/4 lb) peeled |
| 4 |
|
5-inch low-fat chicken-and-spinach sausages |
| 1 |
qt |
Water |
| 4 |
md |
Carrots; peel, halve |
| 4 |
md |
Turnips; peel, halve |
| 1/4 |
ts |
Salt |
| 1 |
sm |
Cabbage; (1 lb.) quartered |
| 1 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
In heavy 4-quart saucepan or Dutch oven, melt butter over medium heat. Add
onions and sausages; cook, turning sausages and onions occasionally, until
lightly browned--about 4 minutes. Transfer sausages to plate, leaving
onions in saucepan.
Add water, carrots, turnips and salt, cover and heat to boiling. Reudce
heat to low and cook 10 minutes
Add cabbage and cook until vegetables are just tender--5 to 8 minutes.
Return sausages to saucepan, making sure they are covered by broth. Cook,
uncovered, just until sausages are heated through (they will start to
expand)--about 5 minutes. Do not overcook or sausages will split.
To serve, with slotted spoon, transfer sausages and vegetables to serving
platter and ladle broth into soup turee, or divide sausages vegetables and
broth among 4 soup plates. Sprinkle with chopped parsley.
NOTES : In this lighter version of the classic New England one-pot meal,
low-fat chicken-and-spinach sausage stands in for bacon or ham and a whole
chicken.
Recipe by: Country Living (February 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23,
1998
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