Monday, January 23, 2012

Turkey Sausage with braised cabbage,onions and carrots

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When I moved to White Rock more than 10 years ago, It took a bit of time to discover where the best places were to buy food. I came across a place on King George Hwy, only about 10 minutes from my place, called:
The Turkey House.
It's half butcher shop, half deli. In the last 10 years I think I have tried almost all of their products. Everything is consistently fresh, and I love the variety. When I started Weight Watchers in 2007, and went on to lose 40 pounds, The Turkey House was a fabulous place to get many of my favorite products, but lighter. Turkey is considered a lean protein, and they have everything from roasts to sausages, to turkey deli meats.(Their turkey European wieners are YUMMY!) Today's recipe is one of my favorites. It's made with 2 kinds of turkey sausage: Italian and parsley and onion. Both are moist and flavourful, with much less fat and calories than traditional pork sausages. Hope you can make it out to the Turkey House...and hope you will try this recipe!

Turkey Sausages with braised cabbage, onions, and carrots

12 assorted turkey sausages
1/2 large head of white cabbage, sliced
2 large white onions, sliced
4 medium carrots cut into matchsticks
olive oil to grease the pan, and some to drizzle over the top
3 Tbsp butter
3 Tbsp Herbes de Provence
salt and pepper

Slice the cabbage with a knife, or use a mandoline. Slice the onion in 1/2 moon shapes, as thick or thin as you like. I sliced the cabbage and onion about the same thickness. Cut the carrots into matchsticks if you like the dish to be pretty. If you are in a rush, grate the carrot on a box grater on the coarse side, or thinly slice with the mandoline. Grease the casserole dish and layer the cabbage,onion and carrot, salt and pepper, Herbes de Provence, and dot each layer with 1 Tbsp of butter. Continue this process until the vegetables are all used up, then lay the sausages on top, and drizzle with a bit of olive oil. Cover the dish with aluminum foil, and put into a 350 degree oven for 2 hours. After 2 hours check to make sure the vegetables are tender, and serve with brown or white rice, or more traditionally, potatoes. This dish keeps in the fridge for at least a week, and gets more and more flavourful each day. It's a real peasant dish. Although I've served it to company, and people always tell me how much they enjoyed it.
Hope you like it...Leave me a comment...and remember to share!

The Turkey House
1433 King George Hwy
Surrey, BC

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