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.

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Recipe Summary

total:
35 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 19g; carbohydrates 27.4g; dietary fiber 7.1g; sugars 8.6g; fat 14.2g; saturated fat 0.8g; cholesterol 51.9mg; vitamin a iu 1278.1IU; vitamin c 55.8mg; folate 68.8mcg; calcium 104.2mg; iron 3.4mg; magnesium 36mg; potassium 687.3mg; sodium 826mg; thiamin 0.1mg.
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