Directions:
- In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender.
- Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the flour and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and vinegar. Spoon over cabbage. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.08 Kcal (607 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 1% | |
| Sodium | 148.86mg | 6% | |
| Potassium | 605.46mg | 13% | |
| Total Carbs | 29.94g | 10% | |
| Sugars | 8.56g | 34% | |
| Dietary Fiber | 6.53g | 26% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 39.8mg | 66% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 1.2mg | 7% | |
| Calcium | 84mg | 8% | |
| Amount Per 100 g | |||
| Calories | 59.2 Kcal (248 kJ) | ||
| Calories from fat | 5.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 3% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 1% | |
| Sodium | 60.74mg | 6% | |
| Potassium | 247.04mg | 13% | |
| Total Carbs | 12.22g | 10% | |
| Sugars | 3.49g | 34% | |
| Dietary Fiber | 2.66g | 26% | |
| Protein | 1.62g | 8% | |
| Vitamin C | 16.2mg | 66% | |
| Vitamin A | 0.4mg | 37% | |
| Iron | 0.5mg | 7% | |
| Calcium | 34.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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