I started out to make Dr. Weil’s healthy recipe Green
Cabbage and Mushrooms. It sounded like a good alternative, to the St Patrick’s
Day recipe, of Corned Beef Cabbage.
As I was thinking about the recipe, I started adding things
I thought would add a better flavor. I also left the Dill out. Now it was a
recipe my family would eat.
Although the healthy part of Dr Weil’s recipe still remains,
the recipe is mine. Let me share with you how to make Cabbage, Mushrooms and
Sausage. Not a pretty dish but it sure tasted good.
Ingredients for Cabbage Mushroom and Sausage:
- 2 Quarts of vegetable stock or water
- 1 Onion, chopped
- 1 lb Ground Turkey
Sausage
- 4 Red potatoes, chopped
- 1 Small head of cabbage, chopped
- 8 Oz Portabella Mushrooms, sliced
- 1 Cup water
- 4 Tablespoons cornstarch
- Garlic and Fennel powder
- Salt and Pepper (to taste)
Instruction to make Cabbage Mushroom and Sausage:
- Brown the ground turkey sausage. Add chopped onion and
mushrooms while it finishes cooking.
- Wash and cut your potatoes into pieces. The smaller they are
the faster they’ll cook.
- In a large stock pot, heat your vegetable stock to a boil.
If you don’t have vegetable stock using water is OK as the sausage adds flavor. Add the potatoes and let them cook until
slightly soft.
- Add the meat mixture to the potatoes, stir to blend the
tastes.
- Put the chopped cabbage in the pot and simmer for about 10
minutes or until limp. Don’t over cook the goodness out.
- Sprinkle garlic and fennel powder in. I don’t measure,
sorry. Stir in cornstarch mixture until it starts to thickin’.
- Serve it up with a slice of Colby cheese and enjoy.
