Servings: Makes 6 servings
In a large skillet, heat olive oil over a medium-high flame. Add leeks and cook until softened, about 5 minutes. Add cabbage, fennel, and mustard seeds; cook, stirring, until vegetables are wilted, 10 minutes. Add wine, honey, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid has reduced, about 3 minutes. Toss with cilantro.
Meanwhile, pierce sausages with a pairing knife. Grill or pan sear, until charred on all sides and just cooked through, about 15 minutes. Serve sausages with slaw and whole grain mustard.
282 calories, 17.2 grams fat, 4.8 grams saturated fat, 19 mg of cholesterol, 244 mg sodium, 24.4 grams carbohydrate, 5.65 grams fiber, 7.3 grams protein
From the January 2004 issue of O, The Oprah Magazine
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