Name: Fennel Sauerkraut With Turkey Sausage & Potatoes Recipe
Total time: 60 min
Yield: 6
Cuisine: German

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Inspired by the alsatian classic choucroute garni, this comforting one-pot meal takes a shortcut with already-cooked potatoes (look in the refrigerated section of the produce and/or dairy department of the market) and preshredded cabbage. Serve with additional mustard. 

How to make Fennel Sauerkraut With Turkey Sausage & Potatoes Recipe

Eatingwell

Crawler

German

<p>Inspired by the alsatian classic choucroute garni, this comforting one-pot meal takes a shortcut with already-cooked potatoes (look in the refrigerated section of the produce and/or dairy department of the market) and preshredded cabbage. Serve with additional mustard. </p>

Non Vegetarian

Extra Virgin Olive Oil,  Divided

Sweet italian turkey sausage links

1 package shredded cabbage,  preferably angel hair style

1 large bulb fennel,  quartered,  cored and thinly sliced,  plus chopped feathery fronds

Small onion,  sliced

Garlic powder

Fennel Seed

Freshly ground pepper

1 package precooked diced red potatoes

Reduced Sodium Chicken Broth

White wine vinegar

Heat 1 teaspoon oil in a dutch oven over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 4 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. (the sausage will not be thoroughly cooked, but will continue cooking later.).

step 1

Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly, about 3 minutes. Add potatoes and cook, stirring occasionally, until the potatoes are heated through, 2 to 4 minutes.

step 2

Add broth, vinegar and mustard and stir until the mustard is incorporated; bring to a simmer. Place the sausage on top of the cabbage mixture, cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.

step 3

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