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@...

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