Prep 15 mins
Cook 45 mins
This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind.
- 4 tablespoons light butter
- 1 slice turkey bacon, chopped
- 1 medium onion, thinly sliced
- 1 medium green cabbage, chopped
- 4 medium potatoes, sliced
- 4 -5 leaves red cabbage (for color) (optional)
- 4 tablespoons vinegar (red wine or cider)
- 1⁄2 cup reduced-sodium fat-free beef broth
- 2 tablespoons caraway seeds
- 1 lb low-fat sausage (alligator and pork or other low fat)
- 1⁄4 cup mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large skillet, heat the butter and bacon.
- Add the onion, potato and cabbage and cook until cabbage is wilted.
- Add the caraway, vinegar and stock.
- Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
- While simmering, lightly brown the sausage in another small skillet.
- Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
- Stir in the mustard and season with salt and pepper.
So Awesome. Comfort food all the way.
We'd give this between a two-star and a three-star. Caveats: we're vegetarian, so were making this with veggie sausage and added fennel to the mix, and we didn't have caraway seeds on-hand. That said, I've never been disappointed with the veggie sausage we use, and my first reaction to this was "did you add too much caraway?" So... my feeling is that there was way too much mustard in this dish--it really overpowered everything else. But the combo of cabbage and sausage was a good one, and the potatoes we had (fingerlings, fresh from our CSA) really added a nice hearty note to the dish.