Turkey Sausage with Fennel Sauerkraut & Potatoes
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.
- 2 teaspoons extra-virgin olive oil, divided
- 6 ounces sweet Italian turkey sausage links
- 3/4 cup 1/2-inch diced red potatoes
- 2 cups packaged shredded cabbage, preferably “angel hair” style (see Tips for Two)
- 1 small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
- 1 small onion, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fennel seed
- 1/2 teaspoon freshly ground pepper
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons white-wine vinegar
- 1 1/2 teaspoons brown or whole-grain mustard
- 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.)
- 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 & Notes
- Tips for Two: Refrigerate leftover cabbage for up to 1 week. Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw.
Per serving: 311 calories; 14 g fat (4 g sat, 4 g mono); 52 mg cholesterol; 28 g carbohydrates; 19 g protein; 7 g fiber; 825 mg sodium; 731 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value), Potassium (21% dv), Iron (20% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 2 vegetables, 2 medium-fat meat, 1 fat
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