| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Main dish |
8 |
Servings |
INGREDIENTS
| 2/3 |
t |
Cooking fat, butter oil |
|
|
or margarine or cooking |
|
|
spray |
| 1 |
|
Onion, coarsely chopped |
| 1 |
|
Head cabbage, shredded |
| 2 |
|
Red delicious apples, cored |
|
|
and thinly sliced |
| 2 |
|
Whole small potatoes |
| 1 |
t |
Granular beef bouillon |
| 2 |
t |
Fennel seed |
| 1 |
lb |
Reduced fat kielbasa |
|
|
Polish sausage |
| 1/2 |
c |
Water |
|
|
Freshly ground pepper |
INSTRUCTIONS
In a large, nonstick Dutch oven with a lid, melt fat over medium heat,
then stir in the chopped onion. Cook, stirring occasionally, until the
onion is pale yellow and soft. Turn down heat to low. Leave onion in
the bottom of the pan where it will begin to brown and turn very
sweet. Pile the shredded cabbage on top. Sprinkle with beef bouillon.
Add the sliced apples, fennel seed and pepper. Cut the kielbasa into 6
pieces. Slit each piece about 1/3 through. Place on top of the apples.
Add the canned potatoes and water. Cover. Turn the heat up to high
until the water begins to boil, then reduce heat to simmer. About
after 5 minutes, stir the pot until all the items are evenly mixed.
Continue cooking until the cabbage is tender crisp and all other
ingredients are hot. From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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