Serve this unpretentious dish with Ugly Bread (page 95) for a simple supper.
8 cups thinly sliced green cabbage (about 2 pounds), divided
1 1/2 cups sliced leek (about 3 small)
1/4 teaspoon black pepper
1/2 cup fat-free, less-sodium chicken broth
1 pound smoked turkey sausage, cut into 6 pieces
1/4 cup Dijon mustard
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium heat. Add 4 cups cabbage and leek. Cover and cook 5 minutes. Stir in remaining cabbage and pepper. Cover and cook 5 minutes; stir in broth.
Add sausage to pan, nestling pieces into vegetable mixture. Cover and cook 10 minutes or until sausage is heated. Serve with mustard.