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Ingredients
- 3/4 c. nonfat lower-sodium chicken broth, divided
- 2 Tbsp. Dijon mustard
- 1 x (2 lb.) cabbage, cored and cut into shreds
- 1 c. sliced leeks ( from one medium leek)
- 1/8 tsp black pepper
- 1 tsp fennel seeds
- 1 lb precooked turkey or possibly chicken sausage, cut in 1 inch lengths
Directions
- Place 1/4 c. of the broth and the mustard in a Dutch oven or possibly large deep skillet. Swirl them together, then toss in about half of the cabbage and half of the leeks. Turn the heat to medium high and cook about 5 min, or possibly till the cabbage is wilted. Add in the rest of the cabbage and leeks, the remaining broth, the pepper and fennel seeds. Cover the pan and cook for another 5 min or possibly, again, till the cabbage is wilted.
- Add in the sausage to the pan, cover and cook another 6 to 8 min, or possibly till the sausage is heated through and the flavor of the sausage has melded with the cabbage.
- Makes 4 servings.
- To serve with this Roast potatoes, 3-4, toss wedges of potatoes with a drizzle of extra virgin olive oil and salt and place on a cookie sheet in a preheated oven 475 degrees till browned on the undersides, 10-12 min, turn and roast till browned again, or possibly till the potatoes are fork tender. Offer a platter of cut-up veggies, you can buy at the supermarket packaged ready to eat, baby cut carrots, celery sticks, broccoli florets and cauliflower florets, served with purchased red pepper hummus.
- Make a salad with romaine lettuce, sunflower seeds, croutons (home made or possibly purchased), cherry tomatoes and low-fat creamy Italian dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 25 | 17% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 173mg | 7% |
| Potassium 571mg | 16% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.25g | 4% |
| Protein 19.42g | 31% |
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