I put this on the menu on Sunday. Thursday I said to myself, “Man! I really want a hot dog. Oh yeah! We’re having brats for dinner tonight.” *snort*
It’s October, so, for some reason all the bratwurst, cabbage, noodles, etc dishes are coming out of the woodwork. All the beer recipes are, too. I really should try to follow the trends, but I just don’t want to seem like I’m jumping on a band wagon. I’d like to be ahead of the trends. I know it doesn’t look like it with this recipe, but it’s what I wanted when I wanted. Not because it’s October.
I usually make the Shady Brook Farms turkey bratwurst. AND that’s what I was looking for for this recipe. Well, I couldn’t find them. I did, however, find the Johnsonville Turkey Sausage with Cheddar. I was skeptical. Remember, we’re doing this low fat thing, right? Well, it’s not easy to try to find GOOD sausages that are lower in fat. These were just that. I mean, this isn’t even a sponsored post. I was just surprised at how tasty these really are and wanted to let y’all know about it.
I bought the cabbage for something else, and COMPLETELY forgot to have it. So, I had it in the fridge for this meal. I didn’t make it sweet and sour, like most purple cabbage is. I just wanted to saute then braise it in a nice, tasty mustard chicken broth. Excellent choice, if I don’t say so myself.
I had intended to do beer braised, but couldn’t remember which container the beer was in the freezer. *snort* I should have labeled it. I took out the coconut milk instead…whoops! That would have made a completely different dish entirely!!
- 2 tablespoons butter or margarine
- salt and pepper to taste
- 4 cups red cabbage, thinly sliced
- 1 cup fat free chicken broth
- 1 teaspoon caraway seeds
- 1 teaspoon bratwurst seasoning mix (or Polish seasoning mix)
- 13.5 ounces Turkey Sausage with Cheddar
- Cook pasta according to package directions, omitting salt and fat. Toss hot pasta with the margarine and salt and pepper to taste.
- Heat a large skillet coated with cooking spray over medium-high heat. Add cabbage and saute until slightly wilted and brown.
- Combine the chicken broth, caraway seeds, bratwurst seasoning and mustard. Pour over cabbage, stir, cover, and simmer until cabbage is crisp tender.
- Add the sausages to the pan, making sure that they are towards the bottom of the pan and sitting in the broth mixture. Continue to simmer until the sausages are heated through; approximately 7 to 10 minutes.