Saturday, May 8, 2010

Unstuffed Cabbage

1 large onion, chopped
2 cloves garlic, minced
6 cups cabbage, chopped into bite-sized pieces
1 cup shredded carrot
1 cup vegetable stock or 1 cup tomato sauce, if tolerated, or 3 or 4 fresh tomatoes
½ t sage or poultry seasoning
½ t salt
1/8 t pepper

Saute sausage in a large heavy skillet or wok until browned. Add onion and garlic and sauté until vegetables are soft. Remove any excess fat from the skillet. Add cabbage, carrot, vegetable broth or tomatoes, and seasonings. Cover and cook for 15 to 20 minutes, or until cabbage is done. Taste and adjust seasonings, and serve.

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