I was not in the mood for braised cabbage or slaw, which is where I usually go with cabbage so tonight I made spicy tacos. This week has been rainy and dreary, nothing like a little spice to perk up a night. Although we haven’t been enjoying the series of rainy days I’m sure the farm is excited about it! I timed the planting of my early spring seeds pretty well, they are getting a wonderful drink from Mother Nature!
The spicy Italian pork sausage was calling my name. I cooked it up in a large heavy bottoms skillet. When it was cooked through and browned, I added a small head of red cabbage, sliced.
Add a cup of water, or better yet, chicken stock to the pot. Cover it and let it simmer for 10-15 minutes until the cabbage is tender but still has a bit of crunch to it.
Next I added a jar of diced tomatoes with mild green chilies and about 3 fire roasted sweet red peppers.
I can’t have tacos without the flavors or garlic and cumin so in went about a tablespoon of both.
Serve it in taco shells with sour cream and cheese. Other suggestions for serving would be served on top of pasta or rice, and it would make a good wrap sandwich as well! Enjoy.