Sausage and sauerkraut gets a healthy, tasty makeover with this easy supper plan. Organics brand chicken and apple sausage (sold at Tom Thumb supermarkets) is a reduced calorie and lower fat alternative to pork sausage or bratwurst. And finely shredded bagged cabbage cooked in apple juice combines with bottled sauerkraut (sold in the refrigerator case) to boost its nutritional content and tone down the tartness. Tina Danze

EVANS CAGLAGE/DMN

Sausage & Sauerkraut

Put 3 1/2 cups slaw mix and 11/2 cups apple juice in a Dutch oven set over high heat. Top with chicken and apple sausage; cover and bring to a boil. Reduce heat to medium and cook, covered, for 5 minutes. Uncover, stir and simmer for 5 more minutes, stirring often, until cabbage is cooked and liquid reduced.

Stir in 1 1/2 cups of bottled drained sauerkraut (such as Claussen brand) and heat through. Add 1/2 of a very finely slivered red onion. Season with freshly ground pepper.

Divide cabbage and sausage among 4 plates, and serve with a big dollop of Maille brand Old Style Whole Grain Dijon Mustard. Serve with rye bread or a microwaved "baked" potato.

Makes 4 servings.