Caraway Cabbage With Sausage and Potatoes

This dish is a one pot meal that saves time and energy.

It is high in protein and fiber because of the sausage and cabbage.

It is a delicious and hearty meal that is perfect for those cold winter nights.

This dish has a high sodium content due to the broth and sausage, so it is not recommended for those on a low sodium diet.

It is not a vegan or vegetarian dish, so it is not ideal for those who follow a plant-based diet.

This dish is high in vitamins C and K due to the cabbage.
The caraway seeds have been shown to help aid in digestion and reduce inflammation.

	4 tablespoons light butter
	1 slice turkey bacon , chopped
	1 medium onion , thinly sliced
	1 medium green cabbage , chopped
	4 medium potatoes , sliced
	4 -5 leaves red cabbage ( for color ) ( optional )
	4 tablespoons vinegar ( red wine or cider )
	1/2 cup reduced-sodium fat-free beef broth
	2 tablespoons caraway seeds
	1 lb low-fat sausage ( alligator and pork or other low fat )
	1/4 cup mustard
	1 teaspoon salt
	1 teaspoon pepper

1.	Preheat oven to 350°F.
2.	In a large skillet or Dutch oven, melt butter and sauté the bacon until browned.
3.	Add the onion and sauté until tender, 5-7 minutes.
4.	Add the green cabbage, potatoes, red cabbage, broth, vinegar, caraway seeds, salt, and pepper to the skillet or Dutch oven.
5.	Cover and cook for 10 minutes on medium-high heat, stirring occasionally, until the cabbage is tender.
6.	Place the sausage on top of the cabbage and potatoes, then spoon the mustard over the sausage.
7.	Bake for 20-25 minutes, uncovered, until the sausage is cooked through.