Lunch: Turkey Sausage with Root Vegetables Recipe

Ingredients

1 package (14 ounces) smoked turkey kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
1 cup cubed peeled rutabaga
1 cup sliced carrots
1 teaspoon canola oil
4 cups cubed peeled potatoes
1 can (14-3/4 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf
1/2 medium head cabbage, cut into 6 wedges
1 teaspoon all-purpose flour
1 tablespoon water
1 tablespoon minced fresh parsley
2 teaspoons cider vinegar

Instructions

In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender.
Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the flour and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and vinegar. Spoon over cabbage.

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