This recipe supplies half of your daily folate needs. Also, the cabbage used in this recipe is savoy cabbage. It is light green and has crinkly leaves. It also has a milder flavor than green or red cabbage. Enjoy!

Serves: 4; Total time: 18 minutes

Ingredients:

2 chicken sausages (about 5 ounces total)
1 small red onion
14-ounce wedge savoy red cabbage
1 tablespoon balsamic vinegar
3/4 teaspoon cornstarch
3 teaspoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 12-ounce package fresh linguine
Directions:

Bring a large covered pot of water to a boil over high heat. Reduce to low and simmer covered until ready to cook pasta. Meanwhile, cut sausages into 1/4-inch thick diagonal pieces, slice onion to make 1/2 cup, and shred cabbage to make 3 cups. In a small bowl, mix vinegar and cornstarch.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add sausage, reduce heat to medium, and cook 1 minute. Turn sausage and cook another minute. Add remaining 1 teaspoon oil, onion and cabbage and saute 1 minute. Add broth and 1/4 cup cold water; bring to a boil over high heat. Stir in cornstarch mixture and pepper. Cook, stirring, until liquid is a little glossy, about 30 seconds. Set aside.
Return pasta water to a boil over high heat. Add linguine and cook uncovered according to package directions, about 2 minutes. Drain in a colander. Add drained pasta to sausage and sauce in skillet and toss gently to combine. Divide among four plates and serve immediately.
Nutrition Facts:

(2 cups): 348 calories, 7 g fat (17% of calories), 1 g saturated fat, 53 g carbs, 18 g protein, 2 g fiber, 35 mg calcium, 3 mg iron, 363 mg sodium

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