Sauerkraut with Caraway

Sauerkraut with Caraway

adapted from Bon Appetit November 2010

The addition of the caraway give you hints of rye bread.

Makes about 1 lb.                                                        0 WW Blue points

1 lb. sauerkraut, drained

1 cup water

3/4 tsp. caraway seeds

1. Combine all ingredients in a saucepan. Bring to a boil.
2. Reduce the heat to medium and continue to cook until the liquid has evaporated and the caraway flavor is incorporated.
3. Use in place of plain sauerkraut in your favorite recipes.

Enjoy!

Turkey Sausage with Bratwurst Seasoning

 Turkey Sausage Patties with Bratwurst Seasoning

adapted from The Daring Gourmet

While trying to eat healthier, I am trying to incorporate flavors we love in lower calorie foods. My husband and I have some fond memories at the Bierhaus NYC. We especially enjoyed the Wurst Sampler Platter. Bratwurst was just one of the sausages included in the plate. 

Turkey Sausage with Bratwurst Seasoning & Braised Red Cabbage

Serves 4                            0 WW Blue points / serving

1 lb. ground turkey breast

1/2 tsp kosher salt

4 tsp. powdered milk

1/2 tsp, ground white pepper

1/4 tsp. freshly ground black pepper

1/3 tsp ground mace or nutmeg

1/3 tsp ground ginger

1/3 tsp. dried marjoram

1/3 tsp. dried mustard

a pinch of ground cardamom (about 1/12 tsp.)

a pinch of ground coriander (about 1/12 tsp.)

a pinch of crushed caraway seeds (about 1/12 tsp)

1. Combine the dried milk with all other spices. Mix well.
2. Combine the turkey with the spice mixture. Combine well but do not overmix.
3. Divide the turkey mixture into 4 patties. Refrigerate for at least 1 hour.
4. Cook in a hot skillet coated with cooking spray for 4 minutes per side.
5. We recommend serving on a bed of Braised Red Cabbage with Caraway & Apples or top as desired.

Enjoy!

Braised Red Cabbage with Caraway and Apple

Braised Red Cabbage with Caraway and Apple 

adapted from Food & Wine December 2009

Turkey Sausage with Bratwurst Seasoning & Braised Red Cabbage

Serves 4                              1 WW Blue point / serving                              

Cooking spray
1/2 medium onion, finely chopped
1/2 head red cabbage (about 1 1/2 pounds), cored and shredded
1/4 cup dry red wine
1/3 cup cider vinegar
1 apple—peeled, cored and cut into 1-inch pieces
1 Tbsp. Truvia brown sugar blend
1 tsp. caraway seeds
1 tsp. mustard seeds
Kosher salt and freshly ground black pepper

1. In a skillet coated with cooking spray cook the onion over medium-low heat, until softened, about 6 minutes. 
2. Add the red cabbage and cook over medium heat, until slightly wilted, about 10 minutes. 
3. Stir in the red wine and cook until evaporated. 
4. Add the cider vinegar and bring to a boil. 
5. Stir in the apple, Truvia, caraway seeds and mustard seeds and season with salt and pepper. 
6. Cover, reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, about 1 hour. Transfer to a bowl and serve.

Caraway Coleslaw

I have been experimenting with coleslaw. Growing up, coleslaw was just chopped cabbage smothered in mayonnaise. Not very appetizing.This slaw is lightly dressed and seasoned to go well with any BBQ.

Caraway Coleslaw
adapted from Guy on Fire by Guy Fieri 2014

1/4 cup reduced fat mayonnaise
1/4 cup Mexican crema or reduced fat sour cream
1/2 tsp dijon mustard with chardonnay
1 1/2 Tbsp apple cider vinegar
1 tsp caraway seeds
kosher salt and freshly ground black pepper, to taste

3 cups shredded green cabbage
1/4 vidalia onion, thinly sliced and halved
1 carrot, julienned

Combine the dressing ingredients and which until well combined. Toss the vegetables with the dressing until well combined. Allow to rest for at least 15 minutes before serving. Can be made up to 2 days in advance.