Lime Peanut Coleslaw and Italian Cabbage with Quinoa

Cabbage consumption has risen considerably in our home with the addition of two new recipes in our everyday repertoire. I've always been a fan of cabbage in the form of sauerkraut, but have despised it in coleslaw, finding the salad sickening in texture and sweetness. However, the discovery of 101 Cookbooks' Lime & Peanut Coleslaw recipe has redeemed coleslaw in my mind. I can do nothing to improve this recipe and can only link to it with the hearty recommendation of my whole family.

When we visited family in Pennsylvania this fall, my brother-in-law Brian made a delicious Italian cabbage stew for one meal based on a recipe given to him by a friend. Since our visit, I have cooked the stew several times for my family, both following the online version and Brian's version with my own tweaks (which we prefer):

Ingredients
* 1-1 1/2 pounds sweet Italian sausage (pork or turkey; skins removed and
crumbled)
* 1 cup chopped onion
* 2 garlic cloves, minced
* 1 1/2 cups quinoa, rinsed and 3 cups water
* 4 cups shredded cabbage (I have used a medium head of Napa cabbage
successfully.)
* 2 (14 1/2 ounce) cans diced tomatoes
* 1 cup chicken broth
* 2 tablespoons red wine vinegar
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon pepper
* 1/4 teaspoon crushed red pepper flakes
* grated Parmesan cheese

Instructions
1. In a large skillet or Dutch Oven, brown the sausuage with the chopped onions and garlic and drain.
2. In a saucepan, combine 3 cups of water with the rinsed quinoa. Bring to a boil, cover, and simmer on low for fifteen minutes.
3. While the quinoa is cooking, add the shredded cabbage, diced tomatoes, chicken broth and spices to the sausage mixture in the skillet. Bring to a boil, then simmer until cabbage is tender.
4. Stir in the cooked quinoa for a one-dish meal. Sprinkle parmesan on individual servings.

My two-year old loves this meal!