Big announcement! This is going to be the last of the Project Cookbook posts in this format. Changes are coming soon!
3 medium red potatoes
2 tablespoons vegetable or olive oil
1 medium onion, chopped
1 teaspoon fresh summer savory
1/2 teaspoon chopped red or green pepper
2 sweet apples, cubed
2 1/2 teaspoons crushed mustard seeds
5 cups shredded cabbage
3/4 pound low-fat Kielbasa sausage, sliced 1/2-inch thick
1 pound jar sauerkraut, drained
1/3 cup chicken broth
2 1/2 tablespoons brown sugar
freshly ground pepper to taste
2 tablespoons chopped parsley
Preheat oven to 350*F.
Parboil potatoes in boiling water for 12 minutes then drain and cut into 1/4-inch slices and reserve.
In a large skillet, heat oil and add onions, savory, peppers, apples, and mustard seeds. Saute until vegetables and fruit are softened.
Add cabbage and sausage, stirring until cabbage is wilted.
Add reserved potato slices, sauerkraut, chicken broth, sugar, ground pepper to taste, and parsley.
Simmer uncovered for 5 minutes then put mixture in a casserole, cover, and bake for 1 hour.
I know I recently mentioned that I’ve really enjoyed seasonal cooking. Well this dish is definitely not seasonal right now. It’s much better suited for fall. But oh well, I got cabbage in a recent co-op pickup and this was the first recipe I saw in the cookbook I grabbed, and so I made it. And the conclusion is, it’s pretty tasty. I’ll have to make it again in the fall for sure! Coming in at 307 calories per serving, Nick and I need to be careful to not eat all eight serving in one sitting!