Yield: 6 Servings
|1½ teaspoon||Onion powder|
|1½ teaspoon||Ground dried ancho chiles|
|1½ teaspoon||Ground dried guajillo chile|
|1 teaspoon||Ground cumin|
|1 teaspoon||White pepper|
|¾ teaspoon||Black pepper|
|2 pounds||Potatoes; large dice|
|6 cups||Cabbage; large dice|
|2 cups||Nonfat beef stock; or veggie stock|
|4||Nonfat tofu hotdogs; in 1/2" slices *|
|Liquid for sauteing; **|
* Original recipe called for 1 pound andouille sausage. You could probably use any highly seasoned lowfat turkey sausage with great success. This would also be good with only the potatoes and cabbage.
** Original called for 2 tbsp vegetable oil. I found the spices did fine in a little water.
Combine the seasoning mix ingredients. Put all the cabbage, ½ the potatoes, and 3 tablespoons of the seasoning mix in a deep, hot skillet.
Stir until all the ingredients are coated with the seasoning mix. Cover and cook, stirring frequently, for 4 minutes. Reduce the heat. Add the stock and the remaining potatoes and cook until the potatoes are tender, about 15-20 minutes. Add the nonfat hotdog slices just before the potatoes are fully cooked. (The hotdog slices only need to be heated as they are fully cooked when purchased.)
If you decide to use a lowfat seasoned sausage, cook it first, then add the seasonings and proceed with the recipe.
Recipe by: Fiery Foods that I Love, Paul Prudhomme Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Feb 10, 1998