Sausage and Cabbage

As I'm starting this post I've just realized that I've never done a post about cabbage. Why is that? Hmmmm....

Cabbage is a great winter vegetable to have around when most of the other leafy greens are out of season. Actually, cabbage is available during all of the months of the year in Ontario except for the month of May.

A coleslaw salad is by far the most popular cabbage dish but other common recipes include cabbage rolls, cabbage soup and sauerkraut. I like adding cabbage to my soups or in my egg salad sandwiches (adds a little crunch).

Some benefits of cabbage include:
it's inexpensive and several dishes can be created from one head of cabbageit's high in Vitamin Cit's low in calories (one cup = 15 calories)it's high in Vitamin Cit boosts the immune systemhas been known to be a fat-burner (aka - cabbage soup diet)also interesting - cabbage leaves soothes breast engorgement for women who are breastfeedingThe other day I came across a recipe for Sausages and Warm Spicy Slaw in Chatelaine magazine (holiday 2009). It was delicious and was definitely worth a blog post. Here is the recipe:
2 italian sausages1/4 cup water1/4 cabbage (shredded)1/4 tsp chili flakes1/4 tsp ground cumin2 tbsp white vinegar2 tbsp sugar1/2 tsp salt

Slice sausages into bite-sized pieces and cook until browned. Add water and cover. Continue cooking until sausages are cooked through. Add the cabbage, chili flakes, cumin, vinegar, sugar and salt. Cook until cabbage becomes tender.