I’ve been thinking lately how to help others understand that eating healthy doesn’t mean that it’s hard or flavorless. I like to tell people that to start, just replace one or two ingredients of the meal with a healthier alternative. This dish is a perfect example. I used turkey kielbasa instead of beef. True, kielbasa is high in sodium, but the turkey is FAR LESS damaging than the pork/beef. If you look up the difference you’d be AMAZED! Remember, take baby steps….if you go cold turkey (n o pun intended) and swing to the extreme you’ll never maintain your healthy eating habits.
Most people shy away from cabbage thinking that it smells bad after being cooked….WRONG! Here are some nutrition facts about red cabbage that don’t stink:
Red Cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Riboflavin, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. AAANNNNDDDDDD……1/2 cup of shredded lettuce contains only 22 calories!
Now let’s talk about the mashed potatoes. I always make my own because I like knowing what’s in my food. Instead of using a ton of butter I’ll add a few tablespoons of sour cream and a few tablespoons of butter. A 2 Tablespoon serving of Kraft Breakstone’s Fat Free Sour Cream contains only 29 calories and doesn’t skimp on flavor! With this dish I also use salt sparingly in the potatoes because I know there’s plenty of salt in the kielbasa. Ok – enough education babble….on to the recipe!
- 1 package Turkey Kielbasa (low sodium options are available…depends on your grocery store)
- 1 small Red Cabbage
- 6-8 medium Potatoes (I prefer Yukon Gold but Russets are good too)
- 4 Tbsp. Kraft Breakstone’s Fat Free Sour Cream
- 2 Tbsp. Butter
- Salt & Pepper
- Extra Virgin Olive Oil
- Wash and chop the potatoes and place in a pot. I always leave the skin on because it’s the moist nutritional part of the potato.
- Add enough water just so that the potatoes are covered, cover the pot and bring to a boil, cooking the potatoes until they are fork tender.
- Drain, add sour cream, butter, salt & pepper and mash (by hand for chunky, with an electric mixer for creamy).
- Cut the Kielbasa into four (4) medium/large links and add to a small pot of water.
- Bring to a boil and cook approx. 5-10 minutes.
Roasted Red Cabbage
- Preheat the oven to 350 degrees
- Slice the cabbage into 1/2 inch slices
- Place on a baking sheet, drizzle with oil, sprinkle with salt & pepper and bake for approx. 15 minutes (until the cabbage is tender but not falling apart).
- Scoop potatoes onto the center of the plate and smooth out.
- Add a slice of cabbage and top with slices of the kielbasa.