Mustard-Spiced Cabbage and Cannellini Beans with Sausage

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Mustard-Spiced Cabbage and Cannellini Beans with Sausage
Cooking Light, MARCH 1999

We forgot the cannellini beans. It needed WAY more mustard than called for. I couldn’t hardly taste the mustard when all was said and done. We also added twice the amount of sausage, which I wouldn’t recommend. It was just WAY too much meat. Next time we make this, I think I’m going to add some dry mustard powder to the mix for more mustard flavor.

Knife
Cutting board
Measuring cups and spoons
Stock pot
Wooden spoon