Turkey Sausages with Cabbage and Fennel Recipe
An easy and quick weekly meal - the perfect dinner to throw into your weekly rotation, packed with protein and vegetables!
Servings: 6
Ingredients
- 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
- 1 Tablespoon fennel seeds optional
- 1 large onion halved and sliced thinly
- ½ red or green cabbage sliced thinly
- 2 fennel bulbs tops removed and bulbs sliced thinly
- Sea salt and freshly ground black pepper
- 8 nitrate-free pre-cooked sausages, sliced on the diagonal as small or large as you prefer. I cut each link into 4 or 5 slices.
- 1/3 cup dry white wine
Instructions
- Heat oil in a large skillet over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes.
- Add onion, cabbage and fennel. Season with sea salt and pepper and sauté until just tender.
- Add sausages and cook until heated through.
- Add white wine to deglaze the pan. Cook until wine evaporates. Taste for seasoning and serve immediately.