Knackwurst Skillet

Ingredients

2    cups (500 mL) chicken broth
1    tablespoon (15 mL) prepared mustard
1/2     teaspoon (2 mL) caraway seeds
1    large sweet potato, peeled, quartered and cut into 1/2-inch (1 cm) chunks
3/4    cup (175 mL) coarsely chopped onion
6    cups (1.5 L) coarsely shredded green cabbage, firmly packed
1    pound (500 g) fully cooked sausage (i.e. knackwurst, kielbasa) cut diagonally into 1/2-inch (1 cm) slices
1    large firm apple, quartered, cored and cut into 1/2-inch (1 cm) pieces
Salt and pepper to taste

Directions

In a large, deep saucepan or Dutch oven, bring the combined chicken broth, mustard and caraway seeds to boil over high heat. Add sweet potato and onion. Reduce heat to medium and cook, covered, for 5 minutes, giving pan an occasional shake. Stir in cabbage and sausage. Cook, covered, for 15 minutes, stirring occasionally. Add apple, season to taste, cover and cook another 3 minutes. Makes 4 servings.

Knackwurst Skillet

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