Savor our savory Braised Cabbage and Leeks with Turkey Sausage. A quick, comforting weeknight dinner packed with flavor!

Looking for a quick, comforting dinner packed with deep, savory flavor? This classic pairing features juicy pan-seared smoked sausage layered over a hearty bed of tangy, tender braised cabbage. #SausageRecipes #ComfortFood #EasyDinner #MealPrep #WeeknightMeals #RusticCooking

Cooking Light, January 2002

This is similar to a recipe I usually make. Bavarian something…I can’t remember. Anyway, I wanted something just a little different to make with the sausage. This was just a little different. True to form, I didn’t really follow the recipe.

I had a can of sauerkraut as I was going to make the Bavarian dinner, so I drained it reserving about half of the liquid. I sautéed two medium leeks with the cabbage. Then added three chopped carrots, the sausage and the sauerkraut. I let that cook for a few minutes before adding the reserved liquid from the kraut and some chicken broth. Oh, I also added some Dijon mustard to the broth mixture. Finally, I tossed in the caraway seeds. Basically, I was trying to make a healthier Bavarian dinner. I think I would add potatoes to this one like the Bavarian dinner. I should have topped the sausage with mustard like in the picture, but I didn’t. It would have been good.

I think I like this recipe better than the other one, with the adjustments I made. I’m sure it would have tasted just great as it was, but CMT’s not a huge fan of cooked cabbage. At least that’s the impression I got. Using half kraut half cabbage made it tasty, but not so salty and pickled. I added the carrots for more veggies. I think some onion would be a good addition, too. I will be making this again.

Tools neede for this recipe:

Measuring cups and spoons
Knife
Cutting board
Large stockpot

Braised Cabbage and Leeks with Turkey Sausage

Looking for a quick, comforting dinner packed with deep, savory flavor? This classic pairing features juicy pan-seared smoked sausage layered over a hearty bed of tangy, tender braised cabbage.

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Ingredients

Cooking spray
8 cups thinly sliced green cabbage (about 2 pounds), divided
1 ½ cups sliced leek (about 3 small)
¼ teaspoon black pepper
½ cup fat-free, less-sodium chicken broth
1 pound smoked turkey sausage, cut into 6 pieces
¼ cup Dijon mustard

Instructions

Heat a large nonstick skillet coated with cooking spray over medium heat. Add 4 cups cabbage and leek. Cover and cook 5 minutes. Stir in remaining cabbage and pepper. Cover and cook 5 minutes; stir in broth.
Add sausage to pan, nestling pieces into vegetable mixture. Cover and cook 10 minutes or until sausage is heated. Serve with mustard.

Notes

Recipe by Cooking Light January 2002

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 210Total Fat 7gSaturated Fat 3gUnsaturated Fat 5gCholesterol 41mgSodium 1058mgCarbohydrates 24gFiber 7gSugar 12gProtein 16g