Warm Potato, Cabbage And Kielbasa Salad With Mustard Dres
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | T | Dijon-style mustard |
| 1/3 | c | White-wine vinegar or |
| champagne vinegar | ||
| 1 | t | Salt |
| 2 | Shallots, minced | |
| 3/4 | c | Olive oil, plus 1 tablespoon |
| oil divided use | ||
| 1 1/2 | lb | White rose potatoes or baby |
| white rose potatoes cut | ||
| into 3/4-inch wedges | ||
| 1 | lb | Reduced-fat kielbasa such as |
| turkey kielbasa | ||
| 1/2 | Head of green cabbage, cored | |
| and shredded | ||
| 2 | t | Caraway seeds |
| 1 | Green onions, thinly sliced | |
| include 1/2 of dark green | ||
| stalks | ||
| Salt and pepper to taste | ||
| Sprigs of fresh parsley | ||
| percent calories from fat |
INSTRUCTIONS
Notes: From Orange County Register Prepare the dressing. In a small bowl combine mustard, vinegar and salt; stir to combine. Stirring constantly, add 3/4 cup oil in a thin stream. Set aside. Place potatoes in a large pot or Dutch oven and cover with water. Bring to boil on high heat. Reduce to simmer, cover and simmer 10 minutes. Add kielbasa and cook until potatoes are just tender and sausage is heated through. Remove sausage and place on cutting surface. Drain potatoes and place in large bowl. Pour 1/2 cup of dressing on potatoes and gently toss. Heat 1 tablespoon oil in large pot on medium-high heat (you can use the same pot as long as no water remains). Add cabbage. Stir and cook on medium-high heat until wilted, adding a little water if needed to prevent sticking and browning, about 4-5 minutes. Remove from heat and toss with remaining dressing and caraway seeds. Taste and add salt and pepper if needed. Cut sausage into 1/4-inch slices. Add sausage and green onions to potatoes. Gently toss. Taste; add salt and pepper as needed. Presentation: Arrange cabbage around the edge of platter. Place potato-sausage mixture in center. Garnish with Italian parsley. Yield: 6 servings Nutritional information (per serving): 441 calories, 36.3 grams fat, 6.1 grams saturated fat, 50 milligrams cholesterol, 1,183 milligrams sodium, Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2299
Calories From Fat: 1694
Total Fat: 191.8g
Cholesterol: 0mg
Sodium: 2807mg
Potassium: 2915.5mg
Carbohydrates: 144.2g
Fiber: 28.6g
Sugar: 63.1g
Protein: 22.6g