A zippy mustard sauce nicely coats tender pieces of colorful vegetables and smoked turkey sausage.
tablespoons zesty Italian dressing
tablespoon Dijon mustard
medium unpeeled potatoes, cut into 1-inch slices (2 cups)
medium onions, sliced (1 1/2 cups)
medium carrots, cut into 1-inch slices (1 cup)
cups chopped green cabbage
ring (1 lb) fully cooked smoked turkey sausage, cut into 1-inch slices
can (14.5 oz) diced tomatoes with green pepper, celery and onion, undrained
In small bowl, mix dressing and mustard. In 3 1/2- to 4-quart slow cooker, arrange potato slices in even layer; drizzle with one-third of the dressing mixture. Arrange onion slices on potatoes; drizzle with one-third of the dressing mixture. Top with carrots and cabbage; drizzle with remaining dressing mixture.
Arrange sausage slices on vegetables. Pour tomatoes in even layer over sausage.
Cover; cook on Low heat setting 7 to 8 hours.
The skin of red potatoes is usually more tender than the skin of russet potatoes, so you may want to try red potatoes for this casserole.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.