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Mustard-Spiced Cabbage and Cannellini Beans with Sausage

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield

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

The coarse, almost crunchy, feel of this Scottish whole-grain mustard is the perfect highlight for this peasantlike dish.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.