1 tablespoon olive oil
1 lb. turkey sausage
6 cups shredded cabbage
1 onion, sliced
1 garlic clove, minced
1⁄2 teaspoon caraway seed
2 cups low-sodium low-fat chicken broth
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
3⁄4 cup barley
1. In deep nonstick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes.
2. In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.