Ingredients

• 4 tablespoons butter (I use bacon fat)
• 1 onion, chopped
• 2 tablespoons fresh minced garlic
• 1 bell pepper, seeded and chopped (use green or red)
• 1 -2 teaspoon dried red chili pepper flakes (optional or to taste)
• 1 -1 1/2 lb kielbasa (cut into about 1/2-inch slices) or 1 -1 1/2 lb dry Polish sausage (cut into about 1/2-inch slices)
• 6 cups chopped cabbage
• 3/4 cup canned chicken broth (can use water, but broth is better)
• 1 teaspoon seasoning salt (or to taste, or use white salt)
• 1 teaspoon fresh ground black pepper (or to taste)
• grated parmesan cheese (optional)
• cooked egg noodles

Instructions

1. In a large skillet cook the sausage slices until browned on both sides; remove to a plate.

2. Heat the butter in the same skillet; add in onion, garlic, bell pepper and chili flakes, then saute over medium-low heat for about 4 minutes.

3. Return the sausage back to the skillet and add in chopped cabbage and broth; cook stirring for about 20-25 minutes or until cabbage is tender.

4. Season with salt and black pepper, then toss with parmesan cheese is desired.

5. Serve with hot cooked noodles.