Instructions: 6 SERVINGS OVO-LACTO

This delectable Slavic-inspired dish is a snap when made with packaged shredded cabbage.

MEAL PLAN: Serve this entree with a salad of romaine lettuce, tomato wedges and sliced carrots, plus a loaf of crusty whole-wheat Italian bread.

Bring large pot of lightly salted water to a boil for noodles.

Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat. Add

"sausage" and cook, turning often, until browned on all sides, about 7 minutes. Transfer to plate.

In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and cook, stirring often, until golden, about 8 minutes. Stir in cabbage and broth. Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, 10 to 12 minutes.

While cabbage is browning, add noodles to boiling water and cook until just tender, about 10 minutes, Cut "sausage" into 1/2-inch-thick rounds.

Drain noodles well and transfer to large serving dish. Add cooked cabbage,

"sausage" slices, parsley, poppy seeds, salt and pepper and toss gently but thoroughly to combine. Serve hot.

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