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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 6 x links soy sausage, up to 8
- 1 lrg onion, quartered and thinly sliced
- 16 ounce shredded mixed cabbage
- 3/4 c. vegetable broth
- 8 ounce egg noodles, wide noodles preferably yolk-free, (6 1/2 c.)
- 2 Tbsp. minced fresh flat-leaf parsley
- 1 Tbsp. poppy seeds, or possibly to taste
- 1/2 tsp salt
- 1/2 tsp freshly grnd pepper
Direcciones
- 6 SERVINGS OVO-LACTO
- This delectable Slavic-inspired dish is a snap when made with packaged shredded cabbage.
- MEAL PLAN: Serve this entree with a salad of romaine lettuce, tomato wedges and sliced carrots, plus a loaf of crusty whole-wheat Italian bread.
- Bring large pot of lightly salted water to a boil for noodles.
- Meanwhile, in large, wide skillet, heat 1 Tbsp. oil over medium heat. Add in
- "sausage" and cook, turning often, till browned on all sides, about 7 min. Transfer to plate.
- In same skillet, heat remaining 1 Tbsp. oil over medium heat. Add in onion and cook, stirring often, till golden brown, about 8 min. Stir in cabbage and broth. Cover and cook, stirring occasionally, till cabbage is wilted and just beginning to brown lightly, 10 to 12 min.
- While cabbage is browning, add in noodles to boiling water and cook till just tender, about 10 min, Cut "sausage" into 1/2-inch-thick rounds.
- Drain noodles well and transfer to large serving dish. Add in cooked cabbage,
- "sausage" slices, parsley, poppy seeds, salt and pepper and toss gently but thoroughly to combine. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 60 | 27% |
| Total Fat 6.89g | 9% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 332mg | 14% |
| Potassium 247mg | 7% |
| Total Carbs 33.53g | 9% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.9g | 3% |
| Protein 6.69g | 11% |
