Servings: 6
Ingredients
- 2 tsp Salt
- 1Â 1/2 tsp Cayenne
- 1Â 1/2 tsp Onion pwdr
- 1Â 1/2 tsp Grnd dry ancho chiles
- 1Â 1/2 tsp Grnd dry guajillo chile
- 1 tsp Grnd cumin
- 1 tsp Paprika
- 1 tsp White pepper
- 3/4 tsp Black pepper
- 2 lb Potatoes, large dice
- 6 c. Cabbage, large dice
- 2 c. Nonfat beef stock, or possibly veggie stock
- 4 x Nonfat tofu hotdogs, in 1/2" slices *
- Â Â Liquid for sauteing, **
Directions
- * Original recipe called for 1 lb. andouille sausage. You could probably use any highly seasoned lowfat turkey sausage with great success. This would also be good with only the potatoes and cabbage.
- ** Original called for 2 tbsp vegetable oil. I found the spices did fine in a little water.
- Combine the seasoning mix ingredients. Put all the cabbage, 1/2 the potatoes, and 3 Tbsp. of the seasoning fold in a deep, warm skillet.
- Stir till all the ingredients are coated with the seasoning mix. Cover and cook, stirring frequently, for 4 min. Reduce the heat. Add in the stock and the remaining potatoes and cook till the potatoes are tender, about 15-20 min. Add in the nonfat hotdog slices just before the potatoes are fully cooked. (The hotdog slices only need to be heated as they are fully cooked when purchased.)
- If you decide to use a lowfat seasoned sausage, cook it first, then add in the seasonings and proceed with the recipe.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 269g | |
Recipe makes 6 servings | |
Calories 119 | |
Calories from Fat 5 | 4% |
Total Fat 0.59g | 1% |
Saturated Fat 0.18g | 1% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 1057mg | 44% |
Potassium 682mg | 19% |
Total Carbs 25.59g | 7% |
Dietary Fiber 4.8g | 16% |
Sugars 3.55g | 2% |
Protein 4.43g | 7% |
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