Old-Fashioned Simmered Supper

Recipe Ingredients

1 lb	454g / 16oz	Italian turkey sausage (mild or hot)
1 1/2 cups	93g / 3.3oz	Chopped yellow onions
2		Green onions - chopped
2		Garlic cloves - crushed through a
		Press or minced
1 1/2 cups	165g / 5.8oz	Chopped carrots
2 1/2 cups	592ml	Cubed red potatoes - scrubbed but not
		Peeled - (abt 8 oz)
6 cups	876g / 30oz	Coarsely chopped green cabbage
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 teaspoon	1.3ml	Dried dill
1		Fat-free low-sodium chicken broth - - (14 1/4 oz)
1/4 cup	59ml	Water
		Dijon or grainy mustard

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 10-19-1998

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