Light cooking is often fast cooking, but not always. This dish, though it takes only a little time to put together, needs a good two hours on the stove to taste its best.
I like to serve it with duck and turkey sausage or one of the other flavored poultry sausages on the market. They’re well-seasoned and contain less fat than the traditional beef and pork sausages.
If you have any red cabbage left over, just cover it and refrigerate--it will taste even better the second day.