Sausage & Cabbage

(sausage, cabbage)

Sausage & Cabbage
Sausage & Cabbage

Yield: 6 servings


3 Tbsp butter, or margarine or bacon fat
1 small green cabbage, chopped
½ C onion, chopped
¾ lb smoked sausage, sliced
1 15-oz can diced tomatoes, undrained
¼ tsp garlic powder (to taste)
¼ tsp Tony Chachere's Seasoning (to taste)
salt (to taste)
black pepper (to taste)

  1. Chop/slice the sausage, cabbage, and onion.
  2. In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to draw some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
  3. In the same skillet, melt the butter (or margarine or bacon fat). Add cabbage and onion and cook on medium-high for about 5 minutes stirring til cabbage starts to wilt.
  4. Add remaining ingredients, and the sausage.
  5. Cover the skillet and cook for about 10 minutes.
  6. Uncover, and finish cooking until cabbage has desired tenderness and most of liquid has been reduced.
  7. Serve hot.