Recipe of the day

Fennel sauerkraut w/potatoes
Ingredients:

* 1 tablespoon extra-virgin olive oil, divided
* 1 pound sweet Italian turkey sausage links
* 10-ounce package shredded cabbage, preferably “angel hair” style
* 1 large bulb fennel, quartered, cored and thinly sliced, plus 3 tablespoons chopped feathery fronds
* 1 small onion, sliced
* 1 teaspoon garlic powder
* 1/2 teaspoon fennel seed
* 1/2 teaspoon freshly ground pepper
* 16-ounce package precooked diced red potatoes
* 1 cup reduced-sodium chicken broth
* 1/4 cup white-wine vinegar
* 1 tablespoon brown or whole-grain mustard

Preparation:

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 4 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)
2. 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, about 3 minutes. Add potatoes and cook, stirring occasionally, until the potatoes are heated through, 2 to 4 minutes.
3. Add broth, vinegar and mustard and stir until the mustard is incorporated; 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.