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Cabbage Skillet Recipe

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This recipe for Cabbage Skillet, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Clay
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package Kielbasa Sausage (sliced bite size)
1 medium head cabbage (chopped bite size)
2 cups frozen/fresh corn kernels
1 - 15 oz. can diced tomatoes
1 medium green bell pepper (chopped bite size)
1 medium white onion (chopped bite size)

Directions:
Directions:
Add 4 tablespoons Canola cooking oil to skillet.
Slightly brown Kielbasa sausage in large skillet. Remove from skillet. Set aside. Add another 1 tablespoon Canola oil to same skillet, slightly saute bell pepper and onion. Remove from skillet. Set aside. To same skillet, add cabbage, add corn kernels on top of cabbage (do not stir) pour can of tomatoes over cabbage/corn mixture. Add salt and black pepper. Cover with skillet lid and cook (medium temperature). Stir 2-3 times during cooking. Cook until cabbage get to desired tenderness. Add Kielbasa sausage, bell pepper and onion over top of cabbage/corn mixture. Cover with lid, cook 5 minutes. Remove lid - stir all together. Cook uncovered 5 minutes. (You may want to add 2-3 tablespoons butter at this point). Serve.

Personal Notes:
Personal Notes:
God's Word is food for the soul -
and these old Southern recipes are called "soul food" because they comfort and warm.

 

 

 

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