German Sausage Skillet

6 slices bacon
1 medium head of cabbage (about 2 pounds), cored and cut into wedges
1 medium onion
2 Tbsp. sugar
1/4 to 1/2 cup water
1 tsp minced garlic
1 tsp seasoned salt
2 tsp. caraway seed
1 lb kielbasa or smoked sausage, sliced into small pieces
1 small bag of baby carrots (optional)

In a large skillet fry the bacon until crisp. Remove the bacon and drain on paper towels. Brown the kielbasa or sausage in the bacon drippings. Then add the cabbage, onion, sugar, water, spices and carrots. Cover and cook over medium heat 10-15 minutes, stirring several times. When the cabbage is tender sprinkle the crumbled bacon on top.

Note: The sugar takes away the bitter taste cabbage often has. If you ever cook cabbage in water or put it in stew or soup, always add a couple pinches of sugar to the water.


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