Caraway Cabbage With Sausage and Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind. Ingredients:
4 tablespoons light butter |
1 slice turkey bacon, chopped |
1 medium onion, thinly sliced |
1 medium green cabbage, chopped |
4 medium potatoes, sliced |
4 -5 leaves red cabbage (for color) (optional) |
4 tablespoons vinegar (red wine or cider) |
1/2 cup reduced-sodium fat-free beef broth |
2 tablespoons caraway seeds |
1 lb low-fat sausage (alligator and pork or other low fat) |
1/4 cup mustard |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In a large skillet, heat the butter and bacon.
2. Add the onion, potato and cabbage and cook until cabbage is wilted.
3. Add the caraway, vinegar and stock.
4. Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
5. While simmering, lightly brown the sausage in another small skillet.
6. Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
7. Stir in the mustard and season with salt and pepper.
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