Last week, I was able to get a really good deal on polish and smoked sausage – $1 for a 3/4 lb package. Couldn’t pass that up! I was looking around to see what I could make with the sausage and with shredded coleslaw mix. I found Rachael Ray’s Sausage, Cabbage and Potato Stew. I made a couple of changes to suit what I had on hand (you’ll find the recipe for what I made below the break).
All I can say is oh my god, it’s good! I could easily have devoured the entire pot myself, it was so yummy. It got Ari’s seal of approval too – she gobbled up everything in her bowl. Definitely being added to the list of family favorites.
Sausage & Cabbage Soup
Serves 4
3 slices bacon — diced small
12 ounces polish sausage — sliced
1 cup sliced red onion
8 ounces shredded cabbage
4 cups low sodium chicken broth
2 tablespoons spicy mustard
2 tablespoons red wine vinegar
Put the bacon in a cold dutch oven and turn the heat on to medium to medium high. Stir occaisionally until the bacon is crispy.
Add the sausage and onion and cook, stirring once in a while, until the onion is starting to get tender.
Put the cabbage in the pot, stir it up well, and cook for 5 minutes.
Add the chicken broth, bring to a boil, then reduce heat and let it simmer for 10 to 15 minutes, or until the cabbage is tender.
Just before serving, stir in the mustard and red wine vinegar.
Source: “http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Sausage–Potato-and-Cabbage-Stew”
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Per Serving (excluding unknown items): 388 Calories; 28g Fat (63.3% calories from fat); 26g Protein; 10g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 1452mg Sodium.
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
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