Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shredded cabbage. Serve topped with additional brown mustard, if you like.

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)

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  • Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.

  • Add broth, vinegar and mustard. Stir to incorporate the mustard; 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.

Tips

Tips for Two: Refrigerate leftover cabbage for up to 1 week. Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw.

Nutrition Facts

311 calories; 14.2 g total fat; 0.8 g saturated fat; 52 mg cholesterol; 826 mg sodium. 687 mg potassium; 27.4 g carbohydrates; 7.1 g fiber; 9 g sugar; 19 g protein; 1278 IU vitamin a iu; 56 mg vitamin c; 69 mcg folate; 104 mg calcium; 3 mg iron; 36 mg magnesium;