Pasta with Cabbage and Sausage

1/2 pound whole-wheat penne
1 tbsp olive oil
2 small savoy cabbages, chopped
1 bratwurst, peeled and sliced
3 leeks, finely chopped
3 cloves garlic
1/2 cup frozen peas
1/4 cup lemon juice
3/4 cup chicken broth
1/2 cup shredded cheddar cheese
salt to taste

Heat olive oil. Add bratwurst and saute while chopping leeks. Add leeks; saute while chopping cabbage. Add cabbage; saute while mincing garlic. Add garlic and saute briefly; add chicken broth and simmer while pasta cooks. Towards the end of cooking, add peas. When pasta is just short of being done, drain and add to cabbage. Cook for 1 minute; add lemon juice and stir. Add cheddar cheese and stir. Serve immediately.

This recipe got excellent reviews from the chief taster, and used up a good bit of the ever-overflowing leek and greens supply. I thought it had a good balance of savory and salty and slightly lemony. I was hesitant about the cheddar cheese, but the flavor worked really well.