Heart-Healthy Sauerkraut with Sausage
Transform your dinner into a deliciously nutritious experience with this Heart-Healthy Sauerkraut with Sausage recipe! Packed with vibrant flavors and wholesome ingredients, this dish is a lighter twist on the classic sauerkraut and sausage combination. Featuring lean turkey sausage, fresh cabbage, and a touch of apple cider vinegar for tang, it's brimming with gut-friendly probiotics and essential nutrients. The addition of caraway seeds and bay leaf lends a warm, aromatic depth, while fresh dill brightens every bite. Perfect for a satisfying weekday meal, this easy-to-follow recipe comes together in about an hour and pairs beautifully with a dollop of low-sodium mustard. Whether you're looking for a healthy comfort food option or aiming to incorporate heart-conscious meals into your routine, this dish is sure to hit the mark while keeping your taste buds happy!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 4 pieces turkey sausage links
- 1 medium head cabbage
- 1 large carrot
- 0.5 cup apple cider vinegar
- 0.5 cup water
- 1 teaspoon caraway seeds
- 1 leaf bay leaf
- 0.5 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh dill
- 2 tablespoons low-sodium mustard
Instructions
Start by preparing the sauerkraut. Slice the cabbage into thin strips and grate the carrot. In a large bowl, mix the cabbage and carrot with apple cider vinegar, water, caraway seeds, and black pepper.
Once everything is mixed, let the vegetables sit in a cool, dry place for at least 30 minutes to allow flavors to meld while you prepare the other components.
In a large skillet, heat the olive oil over medium heat. Add the turkey sausages and cook them, turning occasionally, until they are browned on all sides and cooked through, about 10 minutes. Remove the sausages from the skillet and set them aside.
In the same skillet, add the prepared sauerkraut mix and pour in the chicken broth. Add the bay leaf and bring the mixture to a gentle simmer.
Cover the skillet and let the sauerkraut cook for about 20 minutes until the cabbage is crisp-tender, stirring occasionally.
Slice the cooked turkey sausages into bite-sized pieces and add them back into the skillet with the sauerkraut. Stir well to combine and continue to cook for another 5 minutes to allow the flavors to integrate.
Remove the bay leaf before serving and garnish with fresh dill.
Serve with a dollop of low-sodium mustard on the side.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2245 mg | 98% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 20.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1815 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
