Ingredients
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4 tablespoons butter (I use bacon fat)
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1 onion, chopped
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2 tablespoons fresh minced garlic
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1 bell pepper, seeded and chopped (use green or red)
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1 -1 1/2 lb kielbasa (cut into about 1/2-inch slices) or 1 -1 1/2 lb dry Polish sausage (cut into about 1/2-inch slices)
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6 cups chopped cabbage
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3/4 cup canned chicken broth (can use water, but broth is better)
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1 teaspoon seasoning salt (or to taste, or use white salt)
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1 teaspoon fresh ground black pepper (or to taste)
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grated parmesan cheese
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cooked egg noodles
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1 -2 teaspoon dried red chili pepper flakes (optional or to taste)
Instructions
- In a large skillet cook the sausage slices until browned on both sides; remove to a plate.
- Heat the butter in the same skillet; add in onion, garlic, bell pepper and chili flakes, then saute over medium-low heat for about 4 minutes.
- Return the sausage back to the skillet and add in chopped cabbage and broth; cook stirring for about 20-25 minutes or until cabbage is tender.
- Season with salt and black pepper, then toss with parmesan cheese is desired.
- Serve with hot cooked noodles.