Ok... this could sound strange at first read if you have no prior experience with milled flax seed.  My recipe is a twist on an Amish dish I used to eat in PA that was sauerkraut and suasage in a skillet.

Flax seed is the richest natural source of Omega-3's.. and milled flax seed is a great substitute for cooking oils.

My use of flax seed millet below makes this version of their kraut dish a bit more flavorful and healthier.. and it isn't "sour" ... unless you want to add a lot more vinegar. Note also I leave out the traditional Amish use of cloves or all spice... the fennel takes it's place and is my choice as a flavor enhancing substitute. (To me, basil and fennel with cabbage is a better combination)    

First, go to grocery store and buy a box of Hodgson Milled Flax Seed.. it's cheap at Wal Mart. It will be found in baking section. 

Here are the ingredients:

1/2 head of fresh cababge sliced into large chunks

1 pound of Turkey Bratwurst or any of those packaged turkey sausages cut into 4 inch links

1 green pepper sliced

1 red pepper sliced

1 orange or yellow pepper sliced

1 sweet onion sliced

1 tbsp of oregano

2 tbsp of basil

1 tsp of ground fennel

1 tsp ground sage

1 tbsp coarse ground black pepper (use less if you don't like the flavor)

If using fresh turkey bratwurst or other non-cooked version  simmer in water in a saucepan in advance until cooked.  If using pre-cooke sausage, step not required.

In a large covered skillet or covered sautee pan (preferred) melt 3 tablespoons of milled flax seed with 1 tablespoon of olive oil.. it wiil melt quickly into oil.

Put in all the ingredients above in the oil... simmer until the veggies appear softened, but still retain character.  Cover and simmer a few extra minutes.. tossing now and then to distribute spices and to the cook the veggies evenly.

When you are convinced all the stuff is cooked to your liking.. eat!

Options;  if you can find fresh herbs and fennel in the grocery,.. use those instead of ground spices.

When serving... I drizzle some rice vinegar on top, not too much, just enough to give it an "Emeril kick"

Note: no salt is used.. salt is a no-no when cooking cabbage... it destroys it's character rapidly by dehydrating it as soon as it is added.  I don't use salt in my cooking anyway, as I like the natural flavors to come through... salt alters the taste for me.  

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