Smoked Sausage with Cabbage and Bean Slaw

This one-skillet meal was enjoyed by three generations tonight.  Even the 8 and 5-year-old grandsons gobbled up their servings.  To quote the 5-year-old, "I like this meal." 

3 T. apple cider vinegar
1 T. light brown sugar
2 T. water
1 1/2 t. salt
1 15 oz. can of black-eyed peas, drained and rinsed
1 15 oz. can of cannellini beans, drained and rinsed
1/4 red onion, diced
3 oz. package julienned sun-dried tomatoes
1 16 oz. package of smoked sausage (I use Conecuh) or kielbasa
1 small head green cabbage, cut into 8 wedges, then chopped into 2-inch cubes
1 t. minced garlic
1/2 cup fresh parsley
1 T. extra virgin olive oil
freshly ground black pepper
spicy brown mustard for serving

Mix the vinegar, brown sugar, 2 T. water, and 1 1/4 t. salt in a small bowl.  Add the black-eyed peas, cannellini beans, red onion, and sun-dried tomatoes.  Toss well and set aside to marinate.

In a large skillet, over medium heat, brown sausage for 5 - 6 minutes.  When browned, remove from skillet and drain on a paper towel-lined plate.   Drain all but 1 T. of the fat in the skillet and add cabbage.  Cook, stirring frequently until the cabbage begins to char and the cabbage is crisp-tender, 8 - 10 minutes. Add garlic and cook for 1 - 2 minutes.

Add the cabbage to the bowl holding the vegetables.  Stir in the parsley olive oil.  Season with pepper and toss to combine. 

Divide among the plates.  Top with sausage.  Serve with spicy brown mustard.