Sausage Cabbage

I made pickled beets again this year.  When I bought the beets from my Veggie Lady, Vickye, she had some beautiful heads of cabbage.  The first one I bought I made stuffed cabbage......it's a recipe I learned many years ago and have no measurements......it's a little of this and more of that.  The cabbage had such a wonderful flavor that I HAD to buy another head.  But what to do with it?  I searched the internet and found a recipe and tweaked it a good bit......and this is what I came up with.  It was SO good......hubby went back for seconds!!!

SAUSAGE CABBAGE

Makes 6 Servings = 4 PointsPlus®

OR

Makes 4 Servings = 5 PointsPlus®

14 oz. Pkg Butterball Hardwood Smoked Turkey Sausage, cut on a slant and then in half

2 TBSP light butter
1 medium red onion, diced
1 green pepper, diced
1 medium head of cabbage (@2 lbs), chopped
1 (14.5 oz) can diced tomatoes, undrained
salt & pepper to taste

Very lightly spray a large nonstick skillet and brown or warm the sausage.

Add 2 TBSP light butter, onion and green pepper over medium-high heat until veggies are slightly tender.

Add the cabbage, tomatoes, salt and pepper; cover and cook on low heat for @15 minutes or until the cabbage is tender, leaving the cover off for the last 5 minutes to allow some of the liquid to evaporate.

MY SPIN: I added 1 TBSP of that minced garlic in liquid just because. You could add more veggies which wouldn't add P+. You can use any kind of turkey sausage you'd like, but this was what I had on hand.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan