Ingredients
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
1
small cabbage, cored, cut into 12 pieces
1
cup chicken broth
1
can (14.5 oz) diced tomatoes with Italian herbs, undrained
1/4
teaspoon pepper
1
ring (1 lb) smoked beef sausage
Preparation
In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring frequently, until lightly browned.
Stir in cabbage, broth, tomatoes and pepper. Heat to boiling. Reduce heat to low; cover and cook 20 minutes.
Add sausage; spoon cabbage mixture over sausage. Cover; cook over low heat 10 to 15 minutes longer or until sausage is thoroughly heated and cabbage is tender. Cut sausage into pieces to serve.
