Cabbage with Kielbasa & Beans

In my quest to try a new recipe every week I came across this one for sweet and sour cabbage with kielbasa and beans.  Sounded good to me - my husband loves cabbage and it's a one dish meal, which I love.  Cabbage is so underrated....why do we wait for St. Patty's day to have it??  I know people think it's smelly, but when you cook it down it becomes so sweet and yummy.  I remember the first time I cooked cabbage, at my husband's request.  I was pleasantly surprised at what a wonderful flavor it takes on.....I had no idea it would taste so good!  As an added plus - it's good for you! 

Thank you to anediblemosaic.com for this wonderful recipe.  My family and I really liked and I will be making this again - this one is a keeper!

Cabbage with Kielbasa & Beans

2 tablespoons butter

1 tablespoon canola oil
1 lb pre-cooked lean turkey sausage (such as kielbasa), sliced
1 lb cabbage, cored and sliced into thin shreds (about 6 cups)
2 small onions, thinly sliced
6 tablespoons organic, unfiltered apple cider vinegar
2 tablespoons brown sugar, lightly packed
2 tablespoons course ground mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
2 bay leaves
1 (15 oz) can cannellini beans, rinsed and drained

Heat the butter and oil in a lidded 5-quart pot over medium-high heat; add the sausage and cook until browned, about 5 to 7 minutes, stirring occasionally.  Transfer the sausage to a bowl and set aside.  Add the cabbage, onion, apple cider vinegar, brown sugar, mustard, salt, black pepper, and bay leaves to the pot and cook until the cabbage starts to soften (about 5 minutes), then turn the heat down to low, cover the pot, and cook until tender (about 30 to 40 minutes), stirring occasionally.  Stir in the sausage and beans, and cook a couple minutes to warm.  Season with salt and pepper to taste.