Caraway cabbage with potatoes and sausage

Yield: 1 Servings

Measure Ingredient
4 tablespoons (1/2 stick) butter or oil
1 medium Onion; thinly sliced
1 medium Head Savoy or green cabbage; coarsely shredded
4 mediums Red potatoes; scrubbed and sliced
2 tablespoons Caraway seed
½ cup Beef or chicken stock
2 tablespoons Red-wine vinegar
1 pounds Polish sausage; sliced
2 tablespoons Hot-sweet mustard
\N \N Salt and pepper



Monthly Market Basket

Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer In a large skillet, heat the butter. Add the onion and cabbage and cook until wilted. Add the potato, caraway, stock, and vinegar. Bring to a boil; cover, reduce heat, and simmer for 12 minutes. Add the sausage and cook, uncovered, for another 6 minutes. Stir in the mustard and season with salt and pepper.

Serves 6.

Posted to recipelu-digest by SuzyWert@... on Feb 19, 1998

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