Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Fennel Sauerkraut with Turkey Sausage & Potatoes

:  December 2005/January 2006, EatingWell Serves Two

Your rating: None Average: 4 (9 votes)

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.


Fennel Sauerkraut with Turkey Sausage & Potatoes Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon extra-virgin olive oil, divided
  • 1 pound sweet Italian turkey sausage links
  • 1 10-ounce package shredded cabbage, preferably “angel hair” style
  • 1 large bulb fennel, quartered, cored and thinly sliced, plus 3 tablespoons chopped feathery fronds
  • 1 small onion, sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon freshly ground pepper
  • 1 16-ounce package precooked diced red potatoes
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup white-wine vinegar
  • 1 tablespoon brown or whole-grain mustard

More Healthy Recipe Ideas

You Might Also Like

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.

Nutrition Bonus: Vitamin C (35% daily value), Fiber (18% dv).

Carbohydrate Servings: 1 1/2

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


More From EatingWell

Recipe Categories

Type of Dish
Main dish, poultry
Ethnic/Regional
German
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
6
Main Ingredient
Turkey
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Comfort foods
Entertaining, casual
Everyday favorites
One dish meals
Publication
December 2005/January 2006
EatingWell Serves Two
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner