Ingredients
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3 tablespoons butter or 3 tablespoons bacon fat
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1 small green cabbage, chopped
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1/2 cup onion, chopped
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1/2-3/4 lb smoked sausage, sliced (I like Conecuh, Original)
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1 (15 ounce) can diced tomatoes, undrained (I like Hunt's Petite Diced)
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1/4 teaspoon garlic salt, to taste
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1/4 teaspoon Tony Chachere's Seasoning, to taste
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salt, to taste
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black pepper, to taste
Instructions
- Chop/slice the sausage, cabbage, and onion.
- In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to render some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.
- In the same skillet, melt the butter. Add cabbage and onion and cook and stir on medium-high for about 5 minutes, until cabbage starts to wilt.
- Add remaining ingredients, and the sausage.
- Cover the skillet and cook for about 10 minutes.
- Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.