| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dijon-style mustard |
| 1/3 |
c |
White-wine vinegar or champagne vinegar |
| 1 |
ts |
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 |
lg |
Head of green cabbage; cored and shredded |
| 2 |
ts |
Caraway seeds |
| 1 |
bn |
Green onions; thinly sliced; include 1/2 of dark green stalks |
|
|
Salt and pepper to taste |
|
|
Sprigs of fresh parsley |
INSTRUCTIONS
OPTIONAL GARNISH
Notes: From Orange County Register
1. 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.
2. 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.
3. 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.
4. 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, 74
percent calories from fat
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998
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