Very good and fast!
Braised Cabbage and Leeks with Turkey Sausage
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 187
- Calories from fat: 41%
- Fat: 8.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 2.5g
- Protein: 14.3g
- Carbohydrate: 15.6g
- Fiber: 4g
- Cholesterol: 48mg
- Iron: 2.7mg
- Sodium: 927mg
- Calcium: 118mg
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.
Braised Cabbage and Leeks with Turkey Sausage Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Autumn, Winter, New Year's, Super Bowl
- PUBLICATION: Cooking Light
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