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Mustard, Cabbage and Cannellini Beans with Sausage

The kids and my wife will definitely not eat this one. I’m the sole kielbasa fan in this house. In fact, sausage is rarely made since the boys and Stephanie will only eat frankfurters from Burgundy Pasture Beef Ranch.  I’m sure Oscar and Theo will come around, but for now sausage is too spicy for their little taste-buds. As Oscar put it today, “if it’s a little spicy to you daddy, it’s a lot of spicy to us.”

For those of us who enjoy a pot of sausage, cabbage and beans, this recipe makes the perfect afternoon lunch for Sunday football. Just add some beer and you are all set.

Mustard Cabbage and Cannellini Beans with Sausage

1 kielbasa sausage, sliced in half and cut into 4-6 inch pieces
1 medium onion, chopped
1 tsp fennel seeds, slightly crushed
1 tsp ground coriander
2 garlic cloves
1 head of cabbage, thinly sliced
1/2 cup chicken stock
1/4 cup whole grain mustard
1/4 tsp dried thyme
1 can cannellini beans, drained
Salt to taste

Cook sausage in a little olive oil in a pot at medium-high heat. Cook about 4 minutes on each side to lightly brown. Remove from pot.

Add onion to skillet and saute for 5 minutes. Add the fennel seeds, coriander, and garlic and saute for 2 minutes. Add cabbage; cook 6 minutes or until tender. Add broth and mustard; cover and cook for 10 minutes. Stir in thyme, salt and beans cooking for 5 minutes to heat.

Serve with a Newcastle Brown Ale.