Sausage, Cabbage & Bean Skillet Supper

Tonight it was time to clean out the pantry and fridge of some odds and ends.  A little of this, a bit of that, all thrown together in less than 40 minutes to sit down to eat.  Of course, I had to keep a conscious effort to keep the fat and calories in check.  This was a delicious meal and filling too!

Ingredients:

4 Member's Mark Chicken Sausages with mozzarella & garlic,slice into 1 inch rounds
1/2 a Lg. head of cabbage, cored and chopped
1 Tbsp Worcestershire sauce
1 tsp crushed red pepper
1 15oz can Light Red Kidney beans, rinsed and drained
1 can diced tomatoes with mild green chilies
1/4 cup of stock (vegetable, chicken, beef, whatever)
1/4 cup of V-8 juice (or off-brand)
2 Tbsp olive oil
2 medium yellow onions, peeled, halved and sliced
1 package of Southern Home 90 second brown rice (or Uncle Ben's)

Directions-

Start with a large skillet and olive oil over medium heat. Add onions when hot. Stir every so often, until all onions are clear.



Add Cabbage, stock, and red pepper. Cook for 5-8 minutes.  In a separate skillet, brown the chicken sausages.

*- These sausages are fully cooked so it's just a matter of browning each side.

Heat rice in microwave for 90 seconds, then add rice, sausage, and remaining ingredients to the cabbage skillet.

Mix well and let simmer for another 10 minutes or so until cabbage has reached desired point.

ENJOY!!

Nutritional Information:  Makes 5 equal servings of

Calories - 336
Fat - 11g
Carbs - 42g
Protein - 22g