Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jeanne Thiel Kelley
Recipe by Cooking Light March 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; calories from fat 29%; fat 8.3g; saturated fat 2g; mono fat 3.4g; poly fat 2.3g; protein 20.2g; carbohydrates 26.4g; fiber 6.6g; cholesterol 66mg; iron 3.3mg; sodium 882mg; calcium 106mg.
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