Braised Cabbage and Leeks with Turkey Sausage

Braised Cabbage and Leeks with Turkey Sausage Recipe
Photo: Karry Hosford

Serve this unpretentious dish with Ugly Bread (page 95) for a simple supper.

Yield:

6 servings (serving size: 1 sausage piece and 2 teaspoons mustard)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 41 %
Fat 8.6 g
Satfat 2.1 g
Monofat 3.1 g
Polyfat 2.5 g
Protein 14.3 g
Carbohydrate 15.6 g
Fiber 4 g
Cholesterol 48 mg
Iron 2.7 mg
Sodium 927 mg
Calcium 118 mg

Ingredients

Cooking spray
8 cups thinly sliced green cabbage (about 2 pounds), divided
1 1/2 cups sliced leek (about 3 small)
1/4 teaspoon black pepper
1/2 cup fat-free, less-sodium chicken broth
1 pound smoked turkey sausage, cut into 6 pieces
1/4 cup Dijon mustard

Preparation

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.