Slice sausage into "coins" no more than 1/2 inch thick. In an oil-sprayed pan, over medium-high heat brown the sausage coins until they are crisp on both sides. Drain on paper towels and set aside.

Drain off grease from pan reserving about a tablespoon. Saute the garlic for a minute or so until it becomes fragrant and is very lightly browned. Add the cabbage and saute it for a couple of minutes, stirring occasionally. You want it hot throughout but not completely limp.

Add the Splenda, balsamic and cider vinegars, and cook to another two minutes or so. The liquids should partially boil off and allow the sauce to thicken.

Season with salt and pepper then return the sausage to the top of the pan to re-heat.

Serve this with buttered dark rye or other hardy whole-grain bread.

Made with turkey sausage and not counting any bread or butter, each (app 1 cup) serving contains an estimated:

Cals: 126, FatCals: 56, TotFat: 7g

SatFat: 3g, PolyFat: 1g, MonoFat: 3g

Chol: 40mg, Na: 750mg, K: 195mg

TotCarbs: 5g, Fiber: 1g, Sugars: 3g

NetCarbs: 4g, Protein: 12g