Ingredients

2 teaspoons extra-virgin olive oil, divided
6 ounces sweet Italian turkey sausage links
3/4 cup 1/2-inch diced red potatoes
2 cups packaged shredded cabbage, preferably angel hair style (see Tips for Two)
1 small bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops
1 small onion, sliced
1/2 teaspoon garlic powder
1/2 teaspoon fennel seed
1/2 teaspoon freshly ground pepper
1/2 cup reduced-sodium chicken broth
2 tablespoons white-wine vinegar
1 1/2 teaspoons brown or whole-grain mustard
Tips for Two—Cabbage Storage: Refrigerate for up to 1 week.Uses: Add to salads or soup; Vinegary Coleslaw or Warm Apple-Cabbage Slaw



EatingWell Free Trial Issue!

Description

View Full Recipe