Alpine Sausage and Cabbage Saute

Alpine Sausage and Cabbage Saute
1 tablespoon vegetable oil
1 pound smoked or fresh sausage, like kielbasa or bratwurst, cut into 1/4-inch slices
4 tablespoons (1/2 stick) butter
2/3 cup grainy mustard, like country Dijon (I used plain old yellow mustard)
1 head of green cabbage, coarsely chopped (half a head for Dad and I)

Heat oil in skillet over medium heat. Cook the sausage, turning often for 7 to 8 minutes. Place butter and mustard in small bowl and microwave on high for 1 minute. Remove and stir until well blended. Set aside. Add 1 cup water to skillet, spread cabbage over cooked sausage. Cover and steam until cabbage is crisp-tender, 5 to 7 minutes. Serve immediately, drizzling mustard sauce over servings. Serves: 4.