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