Braised Cabbage and Leeks with Turkey Sausage
Braised Cabbage and Leeks with Turkey Sausage recipe
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.
Measuring cups and spoons
Knife
Cutting board
Large stockpot
Braised Cabbage and Leeks with Turkey Sausage
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
