Easy Sausage and Cabbage on White Rice

Ingredients

• 2 tablespoons olive oil divided
• 14 oz sausage sliced into rounds
• 1/2 head cabbage sliced
• 1/2 onion sliced
• salt and pepper to taste
• 1 cup chicken stock
• 1 can tomatoes do not drain
• 2 ½ cups steamed white rice

Instructions 

1. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook for a few minutes until cooked through. Transfer to a plate.
2. Heat the remaining olive oil over medium-high heat. Add the cabbage, onion, salt, and pepper.
3. Cook for about 5 minutes until the onion just starts to soften.
4. Add the chicken stock, cover, and reduce the heat. Simmer for 10 minutes and add the canned tomatoes including the juice. Stir well.
5. Bring the mixture to a boil. Stir, cover, and then simmer on low heat for 5 minutes.
6. Stir in the reserved sausage slices, mix well and then cover the skillet and remove it from the heat.
7. Let it stand for 5 minutes or until most of the remaining liquid is absorbed.
8. Serve warm over steamed white rice.