Ingredients4 strips bacon
3 chopped onions
1 1/2 lb. potatoes, scrubbed and cut into 1/2' pieces
1 chicken bouillon cube
1 1/4 c. water
8 c. shredded green cabbage
4 c. shredded carrots
12 oz. lowfat smoked sausage, sliced
Dressing:
1/2 c. cider vinegar
1 Tbsp. each flour and sugar
2 tsp. Dijon mustard
1/4 tsp. celery seed
salt and pepper to taste
Directions
Fry bacon in large nonstick skillet until crisp; drain on paper towels. Pour off 2 tsp. fat from skillet, remove and crumble bacon when cool. Add onion to skillet; saute over medium heat until just brown, 4-6 minutes.
Add potatoes, bouillon and water. Bring to a boil, reduce heat, cover and simmer 8 minutes. Stir in cabbage and carrots, return to a simmer, stirring often, cover and cook about 5 minutes until almost tender.
Mix dressing ingredients. Increase heat to medium-high, add sausage and dressing, stirring to blend flavors. Cook, stirring 3-4 minutes until slightly thicker. Stir in bacon.
Serves 6
