Screamin' Skillet Sausage and Peppers

Sherry Peyton

By
@SherryPeyton

This is just one of those lucky tries that resulted in great comfort food. You see, my husband is not a fan of rice, and so I got creative. Look for the twist! He eats the leftovers for breakfast!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
3
Prep:
20 Min
Cook:
25 Min

Ingredients

1/2 medium
cabbage, shredded
1 large
sweet pepper, yellow, orange or red or mixed, cut in medium strips
1 large
onion, halved and then cut into wedges
2 clove
garlic, grated with a microplane
1 lb
sausage (italian hot or mild), kielbasa of any type. i am addicted to johnsonville's new orleans flavored brats
2/3 c
cherry tomatoes
dash(es)
salt
1 tsp
pepper

Step-By-Step

1In a saute pan, heat a couple of tbsps of canola oil until hot and then add the shredded cabbage. Cook down until it is soft, but still has a bit of bite. You can singe it a bit, but don't let it get too browned. Set aside.

2In other pan, with a couple of TBSP of canola oil,add the onions and peppers and sear at fairly high temperatures, getting some burning, then reduce and cook until not quite tender.

3Cut the sausage into bite-sized pieces and add to the onions and pepper. Add the garlic as well. Continue to cook on medium, finishing the onions and peppers as the sausage warms up.

4Add the tomatoes, uncut and continue to stir, letting them pop open. Add salt and pepper to taste.

5Lay a bed of the cabbage on a plate and spoon the sausage/pepper/onions and tomatoes over. Eat, love and eat some more!

About this Recipe

Course/Dish: Beef, Other Main Dishes
Hashtags: #sausage, #skillet