Turkey Sausage with Fennel Sauerkraut and Potatoes

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 3 minutes. Transfer the sausage to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but it will continue cooking later.)

Add the remaining 1 teaspoon oil to the pan and heat over medium heat. Add potatoes and cook, stirring occasionally, for 3 minutes. Add cabbage, sliced fennel, onion, garlic powder, fennel seed, and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 3 minutes more.

Add broth, vinegar, and mustard. Stir to incorporate the mustard; bring to a simmer. Place the sausage on top of the cabbage mixture; cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.

Carb Servings: 1 starch, 2 vegetables, 2 medium-fat meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (90% daily value), Potassium (21% dv), Iron (20% dv).