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  • 1 tablespoon olive oil
  • 1 pound of reduced fat pork sausage.
  • 1 1/2 teaspoons caraway seeds
  • 1 teaspoon dried thyme
  • 1 cup diced green bell pepper
  • 1 cup diced onion
  • 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced
  • 6 cups reduced-sodium beef broth
  • 1 15-ounce can crushed or diced tomatoes
  • 1 1/2 tablespoons honey
  • 2 tablespoon paprika, preferably Hungarian sweet
  • 4 cups sliced green cabbage
  • 2 tablespoons apple cider vinegar
  • Salt and fresh ground pepper to taste
  • Heat oil in a Dutch oven over medium heat. Lightly saute the pepper and onions. Add sausage, caraway seeds and thyme and cook, stirring and breaking up the meat with a spoon, until it is mostly browned, about 4 minutes. Stir in apple chunks and cook 2 to 3 minutes more.Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Add the cabbage and simmer about 30 min. Season with vinegar, salt and pepper.