Smoky Sausage White Bean Stew With Cornmeal Dumplings

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  large onion, chopped
• 3  carrots, peeled and thinly sliced
• 1⁄2 lb smoked sausage, cut into 1/2 in slices
• 1 (14 ounce) can chicken broth
• 2  cups water
• 2  cups cabbage, coarsely shredded
• 1 (15 ounce) can great northern beans, undrained
• 1 1⁄4 teaspoons pepper
• 1  bay leaf
• 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

1. 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.
2. Stir in sausage; cook until lightly browned.
3. Add remaining STEW ingredients; bring to boil.
4. Reduce heat; simmer 15-20 minutes or until cabbage is tender.
5. Remove and discard bay leaf.
6. In medium bowl, combine flour and corn meal.
7. With pastry blender or two knives, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles coarse crumbs.
8. Stir in parsley and pepper. Add milk; stir just until dry ingredients are moistened.
9. Drop by tablespoonfuls over simmering stew. cover and cook over med-low heat 10-15 minutes or until dumplings are firm.