Recipe - Cabbage And Lamb Stew

2 tablespoon Olive oil
2 cup Julienned yellow onions
2 pound White cabbage,; shredded
2 pound Red cabbage,; shredded
1 pound Lamb sausage link,; cut into
1inch pieces
2 tablespoon Minced garlic
2 Bay leaves
2 tablespoon Creole mustard
1 pound Red skinned potatoes,; cut
into 1/2inch slices
2 qt Chicken stock
One fourth cup Chopped fresh basil
Salt and pepper
Loaf of crusty bread

In a large sauce pot, heat the olive oil. When the oil is hot, saut_ the
onions and cabbage for about 10 minutes, or until the onions are golden and
the cabbage is wilted. Season with salt and pepper. Add the sausage,
garlic, bay leaves, and mustard. Saut_ for 2 minutes. Add the potatoes and
chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir
in the basil. Simmer the soup for 30 minutes or until the potatoes are
tender. Remove the bay leaves. Adjust the seasonings if needed. Ladle the
soup into a shallow bowl and garnish with chopped chives. Serve with the
crusty bread.

Yield: 68 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2417

Posted to MCRecipe Digest V1 #284

Date: Thu, 7 Nov 1996 23:27:07 0500

From: Meg Antczak meginny@frontiernet.net