Southern Fried

• 3  tablespoons  butter or 3 tablespoons  bacon fat 
• 1  small  green cabbage, chopped  
• 1⁄2 cup  onion, chopped  
• 1⁄2 - 3⁄4 lb  smoked sausage, sliced (I like Conecuh, Original) 
• 1 (15 ounce) can  diced tomatoes, undrained (I like Hunt’s Petite Diced) 
• 1⁄4 teaspoon garlic salt, to taste  
• 1⁄4 teaspoon Tony Chachere’s Seasoning, to taste (optional) 
•   salt, to taste  
•   black pepper, to taste

  

Optional: potatoes - leave a grainy starch texture  

  

DIRECTIONS 

• Chop/slice the sausage, cabbage, and onion.
• In a large non-stick skillet, sear the sliced sausage for a good crunch and char. Remove sausage from skillet and drain on paper towels if needed. Set aside.  
• Add remaining ingredients, and the sausage. 
• Cover the skillet and cook for about 10 minutes. 
• Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.