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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This healthy recipe was developed by the U.S. Potato Board. Ingredients:
1 1/3 lbs russet potatoes, peeled and cut into 3/4-inch chunks |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 cup water |
salt |
2 tablespoons canola oil |
3 cups green cabbage, coarsely chopped |
3/4 cup onion, finely chopped |
8 ounces smoked chicken or 8 ounces turkey sausage, sliced 1/4 inch thick |
1 medium carrot, peeled and shredded |
1/2 cup 1% low-fat milk |
pepper, to taste |
Directions:
1. In 3-quart saucepan, cover potatoes with broth and water; add 1 teaspoon salt.
2. Bring to boiling over high heat; reduce heat, cover and cook until potatoes are tender, 12 to 15 minutes.
3. Set aside.
4. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat; add cabbage and onion.
5. Saute 10 minutes, tossing occasionally.
6. Add sausage; continue to saute about 10 minutes, tossing occasionally, until vegetables and sausage begin to brown.
7. Add carrot; set aside.
8. With slotted spoon, remove about 3/4 cup potato pieces and add to skillet.
9. In electric blender, blend remaining potatoes and liquid until smooth, being careful to hold blender lid down with kitchen towel; return to saucepan.
10. Add contents of skillet; mix in enough milk for consistency desired.
11. Heat to simmering.
12. Season with salt and pepper.
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