2 2/3 tablespoons butter
1 1/3 tablespoons Dijon mustard
1/3 cup vegetable oil
1 small onion, peeled and chopped
1 medium head cabbage, shredded
8 medium sausages (shrimp and pepper), cut into 1/2 inch pieces
1 large tomato, seeded and chopped
2 tablespoons chopped fresh parsley
6 tablespoons seasoned bread crumbs
1 teaspoon olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon chili powder
1 teaspoon dried sage
1/2 teaspoon paprika
1 tablespoon thyme
1 tablespoon dried tarragon
1/4 cup milk
1/4 teaspoon fresh lemon juice
1/4 teaspoon olive oil
Heat butter or margarine in skillet over medium high heat. Saute mustard for 3 minutes, stirring occasionally. Remove from heat. Stir in vegetable oil. Stir in onion, cabbage, tomatoes, parsley, bread crumbs, olive oil, garlic powder, salt, pepper, garlic powder, salt, chili powder, sage, paprika, thyme, tarragon, milk, lemon juice, olive oil, and pepper. Cook for 7 minutes, stirring occasionally. Remove from heat. Stir vegetables into skillet; cook, stirring occasionally, for 3 minutes. Pour over meat mixture; simmer for 5 minutes, or until all vegetables are coated.
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