Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound smoked beef sausage, sliced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 head of cabbage, shredded
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked beef sausage and cook until browned, about 5-7 minutes. Remove sausage from skillet and set aside.
- Add the chopped onion and bell peppers to the skillet and cook until softened, about 5 minutes. Stir in the shredded cabbage and cook until it begins to wilt, about 5 minutes.
- Return the cooked sausage to the skillet. Add the diced tomatoes (undrained), garlic powder, smoked paprika, and black pepper. Stir well to combine. Season with salt to taste.
- Reduce heat to low, cover the skillet, and simmer for 10-15 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking.
- Serve hot, garnished with fresh parsley, if desired.
Notes
For a spicier dish, add a pinch of red pepper flakes or a dash of your favorite hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also add other vegetables like carrots, celery, or corn to the skillet. Serve with cornbread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg