*  Exported from  MasterCook II  *
                               CABBAGE AND LAMB STEW
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2417
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  tablespoons   olive oil
        2  cups          julienned yellow onions
        2  pounds        white cabbage, -- shredded
        2  pounds        red cabbage, -- shredded
        1  pound         lamb sausage link, -- cut into 1-inch pieces
        2  tablespoons   minced garlic
        2  bay           leaves
        2  tablespoons   Creole mustard
        1  pound         red skinned potatoes, -- cut into 1/2-inch slices
        2  quarts        chicken stock
      1/4  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: 6-8 servings
                     - - - - - - - - - - - - - - - - - -