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 Cooking Light

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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


  • 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


  1. 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.
  2. Add sausage to pan, nestling pieces into vegetable mixture. Cover and cook 10 minutes or until sausage is heated. Serve with mustard.
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