Sausage Stew Pot Rhonda Lincoln describes this dish as "a great chill chaser." 1 TB. vegetable oil 1 lb. fully-cooked Polish sausage, halved lengthwise and sliced (Rhonda likes to double this for a heartier stew) 1 large onion, halved and sliced 8 oz. sliced fresh mushrooms 1 medium yellow, red or green pepper, cut into thin strips 1 clove garlic, minced (or 1/4-1/2 tsp. PENZEYS MINCED GARLIC) 4 Cups water 2 Cups shredded cabbage (1/2 a small cabbage) 1 Cup dry lentils, rinsed and drained 2 TB. rice vinegar 1 TB. brown sugar 1/2 tsp. CHICKEN SOUP BASE 1/4 tsp. PENZEYS PEPPER 1 tsp. FORWARD! and/or CARAWAY SEED (optional yet tasty additions!)

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart