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.
My Private Note
Units: US | Metric
- 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
- 1In a large skillet, heat the butter and bacon.
- 2Add the onion, potato and cabbage and cook until cabbage is wilted.
- 3Add the caraway, vinegar and stock.
- 4Bring to a boil; cover, reduce heat, and simmer for 12 minutes.
- 5While simmering, lightly brown the sausage in another small skillet.
- 6Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes.
- 7Stir in the mustard and season with salt and pepper.
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Nutritional Facts for Caraway Cabbage With Sausage and Potatoes
Serving Size: 1 (362 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 226.6
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 3.5 g
- Cholesterol 12.3 mg
- Sodium 614.2 mg
- Total Carbohydrate 37.2 g
- Dietary Fiber 8.5 g
- Sugars 6.8 g
- Protein 6.6 g
The following items or measurements are not included:
reduced-sodium fat-free beef broth