| 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.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”