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Soups - Brenda’s Spicy Cabbage Stew

  • 1 pound hot ground pork sausage
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) can kidney beans
  • 1 firm, green head of cabbage
  • 1 skillet Martha White Buttermilk Cornbread

Garlic powder, Cajun powder, salt, and pepper to taste
Bake cornbread according to package directions. Place sausage and onion in large pot or Dutch oven; brown. Add tomatoes and kidney beans; stir. Cut cabbage head into eighths and place on top of mixture. Sprinkle with garlic powder, Cajun powder, salt, and pepper to taste. Cover and cook for 20-30 minutes or until cabbage is tender.
Serve stew over open-faced cornbread on a large plate (hot sauce optional). For mild dish, omit Cajun powder and hot sauce and use mild sausage.
Yield: Four servings plus seconds!
Submitted By: Larry B. Huddleston
Rutherford Farmers Co-op
Number of Servings: 4
Print 3x5 recipe cards
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