What you need:
1 pound kielbasa, sliced into 1/4-inch-thick slices
2 1/2 pound head of cabbage, chopped into bite-size pieces
1 (14.5-ounce) can of Rotel, undrained
1 teaspoon salt
1/2 teaspoon pepper
What you do:
Sauté kielbasa in a large nonstick skillet over medium-high heat until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in skillet. Set aside.
Stir in cabbage; cover and cook, stirring occasionally, 15 minutes or until vegetables are tender.
Stir in cooked sausage, Rotel, salt, and pepper. Cook until thoroughly heated.
