INGREDIENTS:

• 225g Trikala sausage, chopped
  ● 3 tbsp butter
  ● 1 small cabbage, shredded
  ● ½ cup onion, finely chopped
  ● 400g chopped tomatoes
  ● ¼ tsp garlic powder
  ● Salt, to taste
  ● Freshly ground black pepper, to taste

METHOD:

In a large non-stick pan, cook the sausage for 3 minutes to release some of its fat.

Remove the sausage from the pan and transfer it to a paper towel to absorb the excess fat.

Clean the fat from the pan.

In the same pan, melt the butter.

Add the cabbage and onion and cook over medium-high heat for 5 minutes, until the cabbage starts to wilt.

Add the tomatoes, garlic powder, sausage, and season with salt and pepper.

Cover the pan and cook for 10 minutes.

Remove the lid and continue cooking until the cabbage softens and the liquid is absorbed.

A recipe by Dimitris Skarmoutsos from www.dimitrisskarmoutsos.gr