Knockwurst Casserole

Ingredients

• 2 cans chicken broth
• 2 tbs prepared mustard
• 2 tsp mustard seeds (optional)
• 2 lb sweet potatoes, peeled,
• quartered and cut into 1/2" chunk
• 1 1/2 cup coarsely choped onion
• 2 1/2 lb green cabbage, shredded
• (6 packed cups)
• 2 lb fully cooked reduced fat
• sausage, knockwurst diagonally
• cut int 1/2" thick slices
• 2 lge golden apple quatered cut
• into 1/2" pieces

Directions

• In a large, deep skillet, mix the chicken broth and mustard until
• blended. Stir in the mustar seed.
• Bring the mixture to a boil over high heat. Add the sweet potatoes
• and onion. Reduce the heat to medium. Cover and cook for about 5
• mintues, shaking the pan occasionally, until potatoes are almost
• tender.
• Add the cabbage and sausage. Cover and cook for about 15 minutes.
• stiring occasionally, until the potatoes are tender and the cabbage
• is crisp-tender.
• Stir in the apple. Cover and simmer for 3 minutes, or until the
• apple is crisp-tender. Remove the skillet from the heat and serve
• right away.