Old-fashioned simmered supper
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian turkey sausage; (mild or hot) |
| 1½ | cup | Chopped yellow onions |
| 2 | Green onions; chopped | |
| 2 | Garlic cloves; crushed through a | |
| Press or minced | ||
| 1½ | cup | Chopped carrots |
| 2½ | cup | Cubed red potatoes; scrubbed but not |
| Peeled -; (abt 8 oz) | ||
| 6 | cups | Coarsely chopped green cabbage |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Dried dill |
| 1 | can | Fat-free low-sodium chicken broth; - (14 1/4 oz) |
| ¼ | cup | Water |
| Dijon or grainy mustard | ||
Directions
Remove and discard casings from sausages Brown meat in a large, 12-inch, nonstick skillet or large shallow pan with a lid. Break up large clumps of meat with a spoon. Remove sausage from skillet and drain, but leave any accumulated fat in pan. Cook yellow and green onions over medium heat until soft and lightly brown. Add garlic; cook for 1 to 2 minutes longer. Return sausage to pan, then add carrots, red potatoes, cabbage, thyme, salt, pepper and dill. Pour chicken broth and water over all; bring to a boil.
Stir well to mix ingredients, then cover tightly. Reduce heat to a simmer and cook, covered, for 20 minutes. Remove lid; increase heat to high and cook 5 minutes longer. Serve with mustard in wide bowls. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.