Sausage, Dill, Beans and Cabbage | Pamela Toman
Tangy and tasty, dill-forward. Could serve with mashed potatoes and/or crusty bread. Could roast an apple with the cabbage.
Ingredients
- 2 lb. cabbage, cut into wedges
- oil
- 4 sausages
- ¼ c. olive oil
- ¼ c. red wine vinegar
- ¼ c. dill, chopped
- 1 shallot, finely chopped
- 4 t. Dijon mustard
- salt
- pepper
- 14 oz. white beans, rinsed (1½ cups, from ½ c. dry)
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