1 pound kielbasa, sliced into 1/4-inch-thick slices (I used Turkey Kielbasa)
1 medium-size cabbage (about 2 1/2 pounds), chopped into bite-size pieces
1 (14.5-ounce) can diced tomatoes (with green peppers and onions), undrained
1 teaspoon salt
1/2 teaspoon pepper
How to make it:


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, tomatoes, salt, and pepper. Cook until thoroughly heated.