Cabbage Dijonnaise

A great side dish with turkey or chicken.

Ingredients
• ½ head green cabbage, cut into quarters through the stalk
• ½ cup sliced onion
• 2 all-meat sausages, casings removed and crumbled
(avoid sausages with fillers)
• ¼ cup white wine
• 2 tbsp cider vinegar
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• ½ tsp chili flakes
• 1 tsp fresh chopped thyme
• Salt and pepper
• ¼ cup chopped parsley

Directions

1. Bring a large pot of water to boil. Add cabbage and boil for 5 to 7 minutes or until cabbage is crisp-tender. Drain well. Remove stalks and shred leaves.
2. Spray skillet with oil and heat over medium-high heat. Add onions and sauté for 2 minutes, add crumbled sausage meat and sauté for another 2 minutes or until meat starts to lose its pinkness. Add cabbage and stir to combine. Pour in wine, vinegar and chicken stock. Stir in mustard, chili flakes and thyme. Bring to boil, cover and simmer for 20 minutes or until cabbage is very soft. Season with salt and pepper to taste. Uncover and reduce heat to low. Sprinkle with parsley.

Makes 4 servings. Each serving counts as 1 serving of protein.
Recipe and photo courtesy of FOOD & DRINK, HOLIDAY 2010.