Fennel Sauerkraut with Turkey Sausage & Potatoes (Printer-Friendly Version) | Eating Well
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Fennel Sauerkraut with Turkey Sausage & Potatoes

http://www.eatingwell.com/recipes/fennel_sauerkraut_with_turkey_sausage_potatoes.html

From EatingWell:  December 2005/January 2006, EatingWell Serves Two

Inspired by the Alsatian classic choucroute garni, this comforting one-pot meal takes a shortcut with already-cooked potatoes (look in the refrigerated section of the produce and/or dairy department of the market) and preshredded cabbage. Serve with additional mustard.

6 servings | Active Time: 30 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 4 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)
  2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly, about 3 minutes. Add potatoes and cook, stirring occasionally, until the potatoes are heated through, 2 to 4 minutes.
  3. Add broth, vinegar and mustard and stir until the mustard is incorporated; bring to a simmer. Place the sausage on top of the cabbage mixture, cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.

Nutrition

Per serving : 254 Calories; 11 g Fat; 3 g Sat; 2 g Mono; 46 mg Cholesterol; 23 g Carbohydrates; 16 g Protein; 4 g Fiber; 667 mg Sodium; 310 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1.5 vegetable, 2 medium-fat meat