Mustard-Spiced Cabbage and Cannellini Beans with Sausage

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
The coarse, almost crunchy, feel of this Scottish whole-grain mustard is the perfect highlight for this peasantlike dish.

Yield:

6 servings (serving size: 1 cup cabbage mixture and 2 sausage halves)

Recipe from

Nutritional Information

Calories 255
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 2 g
Monofat 3.4 g
Polyfat 2.3 g
Protein 20.2 g
Carbohydrate 26.4 g
Fiber 6.6 g
Cholesterol 66 mg
Iron 3.3 mg
Sodium 882 mg
Calcium 106 mg

Ingredients

6 smoked turkey and duck sausages (such as Gerhard's) or turkey kielbasa, halved lengthwise (about 1 1/4 pounds)
1 1/2 cups chopped onion
1 teaspoon fennel seeds, lightly crushed
1 teaspoon ground coriander
2 garlic cloves, minced
5 cups thinly sliced green cabbage (about 1 1/2 pounds)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup whole-grain mustard (such as Arran Whole Seed Herb Mustard)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1 (15-ounce) can cannellini beans, drained
Thyme sprigs (optional)

Preparation

Cook sausages in a large nonstick skillet over medium-high heat about 4 minutes on each side or until done. Remove from skillet; keep warm.

Add onion to skillet, and sauté 5 minutes or until tender. Add the fennel seeds, coriander, and garlic; sauté 2 minutes. Add cabbage; cook 6 minutes or until tender. Add broth and mustard; cover and cook 10 minutes or until cabbage is tender. Stir in the chopped thyme, salt, and beans; cook 5 minutes or until thoroughly heated. Garnish with thyme sprigs, if desired.

Note:

Jeanne Thiel Kelley,

March 1999