Skillet Cabbage And Wurst
|Knockwurst||6 Ounce (Around 2 Pieces)|
|Vegetable oil||2 Teaspoon|
|Sliced onions||1 Cup (16 tbs)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shredded cabbage||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||1⁄2 Teaspoon|
|Fresh bay leaf||1⁄2|
|Cooked long grain rice||1 Cup (16 tbs) (Hot)|
In small skillet brown knockwurst on all sides; set aside and keep warm.
In same skillet heat oil over medium heat; add onions, carrot, and garlic and saute, stirring occasionally, until carrot slices are tender.
Add cabbage and continue sauteing until cabbage begins to wilt, about 5 minutes.
Reduce heat and stir in remaining ingredients except rice and knockwurst; cover and cook, stirring occasionally, for about 15 minutes.
Add knockwurst and cook until thoroughly heated; remove bay leaf and clove.
To serve, arrange hot rice on serving platter; spoon vegetable mixture over rice and top with knockwurst.