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Fill Them to the Top Casserole

4 baking potatoes
2 large carrots
2 fresh garlic cloves, chopped
3 tablespoons olive oil
1 yellow onion, chopped
1 teaspoon dill
12 red pepper, chopped
12 green pepper, chopped
2 tart apples, cubed
2 cups green cabbage, shredded
1 cup red cabbage, shredded
1 (15 ounce) can sauerkraut, drained
2 tablespoons fresh parsley, chopped (if you don't have fresh, leave out)
12 cup low sodium chicken broth
2 teaspoons mustard powder
2 tablespoons brown sugar
1 lb chicken sausage (sliced to large bite size)
fresh ground pepper, to taste
sea salt, to taste


In a large pot, parboil potatoes and carrots while whole for about 10 minutes. Drain and cut into large cubes. In same pot, heat up oil along with garlic. When hot, add onions, dill, peppers, apples and mustard. Saute, stirring frequently, until all has softed but not mushy. Add cabbages and cook just until the cabbage is wilted. Now add the rest of the ingredients. (It should be fairly wet , and if not, add another 1/4 cup of broth. Remember that the veggies will continue to give off more liquid) Stir and simmer uncovered about ten minutes. Remove bay leaves. Place into casserole dish, cover and bake 50-60 minutes. ** You can use any type os sausage you like.

Source: www.food.com