Smothered Cabbage with Smoked Sausage and Peppers

• Meat

  • 1 lb Sausage, Smoked

• Produce

  • 1 clove Garlic
  • 2 tsp Garlic powder
  • 1 Green bell pepper
  • 2 tsp Onion powder
  • 1 Red bell pepper
  • 1/2 White onion

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Pasta & Grains

  • 1 Rice, hot cooked

• Baking & Spices

  • 2 tsp Black pepper
  • 2 tsp Creole seasoning

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Deli

  • 1 16 ounce bag Coleslaw

Found on creolecontessa.com

Description

Ingredients

• 1 lb smoked sausage
• 1 16 ounce bag coleslaw
• 1/2 cup chicken broth, low sodium
• 1 clove garlic, minced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 white onion, sliced
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• extra virgin olive oil
• hot cooked rice

Directions

• Rinse sausage, slice into 1/2 inch thick slices and set aside.
• In a large pan over medium heat add about 1 tablespoon olive oil.
• Add sausage to pan and brown about 5 minutes.
• Add peppers and onions to pan, season with all the spices, mix well and cook 5 minutes.
• Add garlic and cabbage mixture, mix well.
• Add broth and cook around 7-8 minutes are until cabbage is tender.
• Serve over hot rice.

Nutrition