Smoked Sausage and Cabbage Skillet

I just saw a cartoon that inferred, nay actually said, "If it is fast, easy and cheap, it's not food." Hah! The food police can't scare me 'cause I carry a knife and have been in the kitchen for more years than they have been alive. I've developed formidable knife skills that more than match my attitude, so they generally stay clear of me. Chop enough onions and that is bound to happen. So, whilst they while away, I went ahead and made a fast, easy and cheap meal for our dinner just to spite them. I'm happy to report it's good enough to share with all of you tonight. While I've made a few changes, This dish has the added attribute of being easy to clean up after. Everything is mixed and cooked in one skillet, so even if you choose not to make this now, keep the recipe in mind for the barely adequate kitchens that are found in summer rental cottages. I do hope that at some point you will try this. Here is how the casserole is made.

Smoked Sausage and Cabbage Skillet.

Ingredients:
6 slices bacon, snipped into 1/2 inch pieces
4 tablespoons butter
1 small head of cabbage, chopped
1 small onion, chopped
1 teaspoon chopped garlic
12-oz. smoked sausage, sliced into 1/4-inch rounds
1 (15-oz.) can diced tomatoes or rotel tomatoes
1-1/2 teaspoons coarse garlic salt
1/2 teaspoon pepper

Directions:
Cook bacon in a large skillet until lightly browned. Add butter, stirring until melted. Add cabbage, onion, garlic, and cook on medium high for about 5 minutes, stirring to keep contents from sticking to pan. When cabbage has wilted add sausage, tomatoes, salt and pepper and toss to combine. Cover and simmer for 20 – 25 minutes. Makes about 5 servings.