Serve this unpretentious dish with Ugly Bread (page 95) for a simple supper.
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
How to Make It
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.
3 stars b/c of the changes & additions I made. Based on the others' feedback, I added 2 garlic cloves (minced) & chopped fresh rosemary before adding in the broth. I increased the (veg) broth to 1.5C. Increased the amt of sausage b/c my family fights over that stuff. Served with pearl barley to soak up the excess broth. This is a great base recipe as one reviewer stated.
This recipe is the foundation for a great recipe. I added 2 TBS red wine vinegar and 1 TB cider vinegar along with 1/2 cup chicken stock, some herbs de provence and sliced apples. You need the vinegar for flavor and some extra salt/spices. Served some slices of raw apple along side the rest of the dish for a sweet element. Quick prep and to the table in 30 minutes. Will definitely make it again.
This is actually quite good, not bland at all. Here's the trick: use olive oil instead of vegetable spray.
I actually preferred it without mustard, while my boyfriend preferred it with. Depends on how much you like the taste of cabbage and leeks, I guess!
Quick, easy, healthy - give it a shot.
I really thought this was tasty! I liked that I got my husband to eat the veggies lol. I added sugar, and used uncooked seasoned turkey sausage. I served it with brown rice and actually forgot the mustard, we used hot sauce instead, tasty and easy!
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