by Kathy Hamman Miller
This is one of my favorite meals to make because it’s fast and easy. Of course, the size of the cabbage heads, carrots, and onions will vary, so use what you have and want for this recipe.
Like Grandma used to say a pinch of this and a dab of that!
Ingredients:
1/4 cup salted butter
12 ounces smoked sausage sliced
4 carrots peeled and diced
1 medium diced sweet onion
1 tablespoon herb Italian seasoning “to taste”
1 good sized green cabbage head
2 chicken bouillon cubes
Directions:
Place the butter in the bottom of a large heated stock pot, melt and swirl around to coat. Sauté the meat until browned.
Add the carrots bits and onions, sauté for another couple minutes. To prepare the cabbage, cut it in half from the top down through its core. Place the cut side down on your cutting board then thinly slice ribbons around the core.
Discard the core. The cabbage will take up a lot of room to start but will cook down.
Add the rest of the ingredients stirring occasionally. Cover and cook until tender.
Enjoy!
