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| Fiesta Cabbage & Sausage |
Ingredients
1 pound kielbasa, sliced into 1/4-inch-thick slices
1 medium red onion, diced
1 medium red or green bell pepper, diced
1 medium cabbage (about 2 1/2 pounds), chopped into bite-size pieces
1 (14½-ounce) can Rotel diced tomatoes with green chiles, undrained
1 teaspoon salt
1/2 teaspoon pepper
Directions
Sauté kielbasa in a large nonstick skillet over medium-high heat until browned. Remove with a slotted spoon, and drain on paper towels, reserving drippings in skillet. Set aside.
Sauté onion and bell pepper in hot drippings over medium-high heat 3 minutes. Stir in cabbage; cover and cook, stirring occasionally, 15 minutes or until vegetables are tender.
Stir in cooked kielbasa, tomatoes, salt, and pepper. Cook until thoroughly heated.
Notes
1 pound kielbasa, sliced into 1/4-inch-thick slices
1 medium red onion, diced
1 medium red or green bell pepper, diced
1 medium cabbage (about 2 1/2 pounds), chopped into bite-size pieces
1 (14½-ounce) can Rotel diced tomatoes with green chiles, undrained
1 teaspoon salt
1/2 teaspoon pepper
Sauté kielbasa in a large nonstick skillet over medium-high heat until browned. Remove with a slotted spoon, and drain on paper towels, reserving drippings in skillet. Set aside.
Sauté onion and bell pepper in hot drippings over medium-high heat 3 minutes. Stir in cabbage; cover and cook, stirring occasionally, 15 minutes or until vegetables are tender.
Stir in cooked kielbasa, tomatoes, salt, and pepper. Cook until thoroughly heated.
Notes
You can use regular tomatoes instead of the Rotel, but I like the additional kick.
Original recipe from: Southern Living Magazine October 2005
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