Instructions: Place 1/4 cup of the broth and the mustard in a Dutch oven or large deep skillet. Swirl them together, then toss in about half of the cabbage and half of the leeks. Turn the heat to medium high and cook about 5 minutes, or until the cabbage is wilted. Add the rest of the cabbage and leeks, the remaining broth, the pepper and fennel seeds. Cover the pan and cook for another 5 minutes or, again, until the cabbage is wilted.

Add the sausage to the pan, cover and cook another 6 to 8 minutes, or until the sausage is heated through and the flavor of the sausage has melded with the cabbage.

Makes 4 servings.

To serve with this Roast potatoes, 3-4, toss wedges of potatoes with a drizzle of olive oil and salt and place on a cookie sheet in a preheated oven 475 degrees until browned on the undersides, 10-12 minutes, turn and roast until browned again, or until the potatoes are fork tender. Offer a platter of cut-up veggies, you can buy at the supermarket packaged ready to eat, baby cut carrots, celery sticks, broccoli florets and cauliflower florets, served with purchased red pepper hummus.

Make a salad with romaine lettuce, sunflower seeds, croutons (home made or purchased), cherry tomatoes and low-fat creamy Italian dressing.

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