Cabbage and Sausage with Mustard Sauce

I love this recipe! Not only is it delicious, but it was one of those last minute creations where I found myself rummaging through refridgerator drawers, the freezer, pantry, and spice cabinet one evening, in search of something that I could just throw together without going to the grocery store. Because it was born in such a spastic way, it lends itself to alot of improvising and substitutions.

Vegetarian? Omit the sausage and just start at step #3.
You can make this an excellent side dish by using bacon instead of sausage.

• 1 package smoked sausage, quartered (my favorite is Andouille, but any kind will work)
• 1 small head of cabbage, chopped into 1-2 inch pieces
• 1 bunch of radishes (optional. you could also use carrots or turnips...depending on what you have on hand. I think radishes work best. Or you can just keep it simple and not add another vegetable, if you just want the cabbage.)
• Half an onion, halved, then sliced thinly
• 4 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/2 cup mustard (preferrably dijon. if you have some fancy gourmet mustard, more power to ya)
• 1 1/2 teaspoons sugar
• 1 tablespoon caraway seeds
• 1 cup chicken broth (or a lager beer!)
• Chopped fresh dill, optional
• Salt and pepper, to taste

1. Heat a large skillet on medium high (make sure the skillet has a lid...you will need it later!)

2. Add the sausage and render the fat until brown (about 7 minutes, stirring occasionally). Remove sausage with slotted spoon so that the fat remains in pan. Set the sausage aside for now.

3. Reduce heat to medium. Melt the butter.

4. Add onions, cook 3-4 minutes until soft.

5. Add garlic and caraway seeds, cook 1-2 minutes until fragrant.

6. Stir in mustard, sugar, and broth/beer until combined. Bring to a simmer on medium heat.

7. Add cabbage and radishes. Stir to combine. Cover and let simmer for ten minutes. Stir, then cover/simmer again for another 5-10 minutes until cabbage and radishes are tender. If you need a little more broth to keep simmering, add 1/4 or 1/3 cup more before covering it again.

Taste it now. Add salt and pepper to your liking. If you want a stronger mustard taste, add a little more! Do what you want. It's hard to mess up this dish!

Sprinkle with chopped dill and serve.