| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | St. Louis | Post2 | 6 | servings |
INGREDIENTS
| 1 | lb | Italian turkey sausage; (mild or hot) |
| 1 1/2 | c | Chopped yellow onions |
| 2 | Green onions; chopped | |
| 2 | Garlic cloves; crushed through a | |
| Press or minced | ||
| 1 1/2 | c | Chopped carrots |
| 2 1/2 | c | Cubed red potatoes; scrubbed but not |
| Peeled -; (abt 8 oz) | ||
| 6 | c | Coarsely chopped green cabbage |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | ts | Dried dill |
| 1 | cn | Fat-free low-sodium chicken broth; – (14 1/4 oz) |
| 1/4 | c | Water |
| Dijon or grainy mustard |
INSTRUCTIONS
Remove and discard casings from sausages Brown meat in a large, 12-inch, nonstick skillet or large shallow pan with a lid. Break up large clumps of meat with a spoon. Remove sausage from skillet and drain, but leave any accumulated fat in pan. Cook yellow and green onions over medium heat until soft and lightly brown. Add garlic; cook for 1 to 2 minutes longer. Return sausage to pan, then add carrots, red potatoes, cabbage, thyme, salt, pepper and dill. Pour chicken broth and water over all; bring to a boil. Stir well to mix ingredients, then cover tightly. Reduce heat to a simmer and cook, covered, for 20 minutes. Remove lid; increase heat to high and cook 5 minutes longer. Serve with mustard in wide bowls. Yields 6 servings. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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