Skillet Meal: Conecuh Sausage and Cabbage

 

I have the BEST neighbors on the planet. They have raised garden beds in their backyard and it's always full, year round, of the best organic veggies. And the past few days they have been gathering their spring harvest and getting ready to clear out their garden. Sadly, they are moving and we are going to miss having them near.

But they have always shared with those around them and we are so thankful for every item we have been fortunate enough to be on the receiving end of their bountiful garden.

Yesterday we received 2 vibrant and delicious cabbages. I made homemade coleslaw with one and tonight created a family pleasing one pot meal.

Here's how I did it:

Ingredients:

1 package of conecuh brand sausage (we went for the Spicy)

4 medium variety in color sweet peppers, sliced (yellow, red, orange)

1 large onion, sliced

1 small to medium head of cabbage, sliced

1 tbsp bacon grease (you can use butter or olive oil)

1 tsp Badia Complete Seasoning

1/8-1/4 tsp of salt

Directions:

Chop sausage into 1-2" pieces.

Peel and slice your onion.

Remove tops and seeds from your peppers and slice.

Remove stem and core from cabbage. Slice into 1/2" slices. Transfer to a collander and wash thoroughly. Let drain.

On medium heat, Place ALL ingredients in a large skillet or large pot. Cover with a lid and let cook 20 minutes, stirring every 5 minutes to distribute your ingredients.

Once done, taste for salt and add more if necessary.

Serve alongside your favorite cornbread or buttery biscuits or serve as is for a low carb meal.

Enjoy!