How to make it

  • Heat 1 teaspoon oil in a Dutch oven over medium-high heat.
  • Add sausage and cook, turning often, until lightly browned, about 4 minutes.
  • Slice cooked sausage into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)
  • Add the remaining 2 teaspoons oil to the pan and heat over medium heat.
  • Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly.. Add potatoes and cook, 2 - 4 minutesstirring occasionally, until the potatoes are heated through..
  • Add broth, vinegar and mustard and stir until thoroughly mixed; bring to a simmer.
  • Place the sausage on top of the cabbage mixture, cover, reduce heat and cook 7 to 10 minutes until the sausage is cooked through and the vegetables are tender.
  • Stir in chopped fennel fronds and serve.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes