screamin' skillet sausage and peppers
(1 rating)
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!
(1 rating)
yield
3 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For screamin' skillet sausage and peppers
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1/2 mdcabbage, shredded
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1 lgsweet pepper, yellow, orange or red or mixed, cut in medium strips
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1 lgonion, halved and then cut into wedges
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2 clovegarlic, grated with a microplane
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1 lbsausage (italian hot or mild), kielbasa of any type. i am addicted to johnsonville's new orleans flavored brats
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2/3 ccherry tomatoes
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dashsalt
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1 tsppepper
How To Make screamin' skillet sausage and peppers
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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.
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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.
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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.
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4Add the tomatoes, uncut and continue to stir, letting them pop open. Add salt and pepper to taste.
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5Lay a bed of the cabbage on a plate and spoon the sausage/pepper/onions and tomatoes over. Eat, love and eat some more!
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Categories & Tags for Screamin' Skillet Sausage and Peppers:
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