The coarse, almost crunchy, feel of this Scottish whole-grain mustard is the perfect highlight for this peasantlike dish.
6 servings (serving size: 1 cup cabbage mixture and 2 sausage halves)
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.