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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Bhamdining's Review

January 06, 2009
I really like this dish, although I see it more as a family night recipe than something I'd serve to company. The fennel and coriander really give the cabbage a different twist. I do think it could use more mustard. Served it with Aidells chicken and apple sausages, which really went well with the seasonings. Really a meal all to itself, although some crusty bread is nice with it.