Turkey Sausage with Cabbage and Barley
Savor the comforting flavors of this hearty Turkey Sausage with Cabbage and Barley recipe—a nourishing one-pot meal that's perfect for cozy dinners. Juicy turkey sausage links are browned to perfection and combined with wholesome pearl barley, tender shredded cabbage, and sweet carrots, all simmered in a flavorful chicken broth infused with aromatic garlic, thyme, and a hint of smoked paprika. This protein-packed dish offers a delightful balance of texture and taste, with chewy barley and vibrant vegetables blending seamlessly with the savory sausages. Ready in under an hour and bursting with nutritious ingredients, it's an easy, family-friendly meal that tastes as good as it looks. Finish with a sprinkle of fresh parsley for added brightness and serve up a satisfying plate of comfort food that's big on flavor and low on hassle. Perfect for busy weeknights or meal prep, this recipe is sure to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Turkey sausage links
- 1 cup Pearl barley
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 4 cups Green cabbage, shredded
- 2 medium Carrots, thinly sliced
- 4 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the pearl barley under cold water in a fine-mesh strainer and set aside.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the turkey sausage links and cook until browned on all sides, about 6-8 minutes. Remove from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the shredded cabbage and sliced carrots, and cook for 5-6 minutes until the vegetables begin to soften.
Pour in the chicken broth and add the rinsed barley, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Slice the cooked turkey sausage into bite-sized pieces and return them to the skillet, nesting them gently into the mixture.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the barley is tender and has absorbed most of the broth.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 5546 mg | 241% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 20.9 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3084 mg | 66% | |
*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.
