German-inspired Cabbage Dish

This cabbage dish was received much better than the last, mainly because it was cooked. We all thought it was pretty tasty, and since my mom's heritage is German, it was a perfect meal to commemorate the beginning of my parents' "Five Year Adventure".

Mustard-Spiced Cabbage and Cannellini Beans with Sausage

1 1/4 lbs. smoked sausage (I used pork and vennison sausage by Chappel Hill, a local sausage company)

1 1/2 cups chopped onion

1 tsp fennel seeds, lightly crushed

1 tsp ground coriander

2 garlic cloves, minced

5 cups thinly sliced green cabbage

1/2 cup chicken broth

1/4 cup whole grain mustard

1/4 tsp dried thyme

1/2 tsp salt

1 (15 ounce) can cannellini beans, drained

1. Cook sausage on grill

2. In large non-stick skillet, saute onion in a bit of olive oil about 5 minutes. Add fennel seeds, coriander, and garlic and saute about 2 minutes. Add cabbage; cook 6 minutes. Add broth and mustard; cover and cook 10 minutes or until cabbage is tender. Stir in thyme, salt, and beans; cook 5 minutes or until thoroughly heated.

Serve with sausage.

The sausage was delicious! And the mustard gave the cabbage a nice flavor. Drummer Boy had some leftovers today for lunch and said the cabbage was even better today, a little sweeter. I'll be having the rest of it for lunch tomorrow. :)