Ingredients:
2 tablespoons vegetable oil
1 large onions, chopped
3 carrots, peeled and thinly sliced
1/2 lb smoked sausage, cut into 1/2 in slices
1 (14 ounce) cans chicken broth
2 cups water
2 cups cabbage, coarsely shredded
1 (15 ounce) cans great northern beans, undrained
1 1/4 teaspoons pepper
1 bay leaves
1 cup Martha self-rising flour
1/2 cup Martha White self-rising corm meal mix
1/4 cup shortening
2 tablespoons parsley, chopped
1/2 teaspoon ground black pepper
2/3 cup milk
Directions:
In 6-qt Dutch oven or large saucepan with lid, heat oil over med-high heat; add onion and carrots. cook and stir until carrots are tender.
Stir in sausage; cook until lightly browned.
Add remaining STEW ingredients; bring to boil.
Reduce heat; simmer 15-20 minutes or until cabbage is tender.
Remove and discard bay leaf.
In medium bowl, combine flour and corn meal.
With pastry blender or two knives, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles coarse crumbs.
Stir in parsley and pepper. Add milk; stir just until dry ingredients are moistened.
Drop by tablespoonfuls over simmering stew. cover and cook over med-low heat 10-15 minutes or until dumplings are firm.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.