Kielbasa, Cabbage, and Rice Skillet

Don’t try to use more cabbage than will fit in the skillet with the lid firmly in place as the casserole just won’t turn out right. You can, however, steam any excess cabbage and add it to the final dish.

13 oz package lite smoked sausage, sliced into 1/4 ” coins
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
1 medium onion, chopped
1 cup brown rice
3 cups chicken broth, divided
1 small head cabbage, chopped
1 15 ounce can diced tomatoes, undrained
1 8 oz can tomato sauce
1 Tbsp apple cider vinegar
1 tsp black pepper
2 tsp sugar

1. In a large oven safe skillet with a tight fitting lid, arrange the kielbasa in a single flat layer. Cook over low heat until lightly browned on both sides, working in batches if necessary. Remove the sausage to a plate.
2. In the same skillet, sauté the bell peppers and onion until they just begin to soften, then add the rice along with 2 cups of the broth and stir well. Bring the skillet mixture to a boil. Layer on the sausage coins and chopped cabbage. Combine the last cup of the broth, diced tomatoes, tomato sauce, vinegar, pepper and sugar and pour over the cabbage. Cover with a tight fitting lid.
3. Move the skillet to a pre-heated 350° oven. Bake for 40 minutes, then check to see if the cabbage has softened to your liking. Push a little of the top layer aside to check the progress of the rice. By this time the rice should be just right. If the rice or cabbage are too crunchy, just bake the casserole a little longer. You may need to add some chicken broth or water to make sure the rice is not dry.

Servings: 6

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