FIESTA CABBAGE
1 pound Boar's Head kielbasa *
2 tablespoons butter
4 ounces red onion, diced, 1 medium
1 green pepper, diced
2 pounds cabbage, chopped, 1 medium head
14.5 ounce can diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon pepper
In a very large nonstick skillet or wok, brown the sausage, which has been cut on the bias into 1/4-inch slices. Remove the sausage from the pan and reserve the drippings. Add 2 tablespoons butter to the skillet. Sauté the onion and green pepper in the hot drippings and butter over medium-high heat for 3 minutes. Stir in the cabbage, sausage, tomatoes, salt and pepper; cover and cook on low heat 15 minutes or until the cabbage is tender. You may want to uncover the pan during the last 5 minutes to allow some of the liquid to evaporate.
Makes 6 servings
Can be frozen
* or any kielbasa or smoked sausage with no sugar added.
Per 1/6 Recipe: 257 Calories; 18g Fat; 15g Protein; 14g Carbohydrate; 5g Dietary Fiber; 9g Net Carbs
I got this idea from Southern Living Magazine and my friend, Nancy, and I tweaked it a little. The original recipe said to cook the cabbage for 15 minutes and then add the sausage, tomatoes and seasonings. I thought it made more sense to cook them all together so the flavors could blend better. This is very good and makes a nice, easy one-pot meal. Click here to view a close-up.