You may also like
Categories:
turkey onion fennel seeds ground coriander garlic green cabbage chicken broth whole-grain mustard thyme salt cannellini beans thyme
Viewed: 35 - Published at: 9 years agoIngredients
- 6 smoked turkey and duck sausages (such as Gerhard's) or turkey kielbasa, halved lengthwise (about 1 1/4 pounds)
- 1 1/2 cups chopped onion
- 1 teaspoon fennel seeds, lightly crushed
- 1 teaspoon ground coriander
- 2 garlic cloves, minced
- 5 cups thinly sliced green cabbage (about 1 1/2 pounds)
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup whole-grain mustard (such as Arran Whole Seed Herb Mustard)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 (15-ounce) can cannellini beans, drained
- Thyme sprigs (optional)
Method
- Cook sausages in a large nonstick skillet over medium-high heat about 4 minutes on each side or until done. Remove from skillet; keep warm.
- Add onion to skillet, and saute 5 minutes or until tender. Add the fennel seeds, coriander, and garlic; saute 2 minutes. Add cabbage; cook 6 minutes or until tender. Add broth and mustard; cover and cook 10 minutes or until cabbage is tender. Stir in the chopped thyme, salt, and beans; cook 5 minutes or until thoroughly heated. Garnish with thyme sprigs, if desired.
