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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.