Mustard-Spiced Cabbage and Cannellini Beans with Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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.
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