Smoked Sausage & Veggie Pot

Do you ever have one of those nights where you have no idea what to cook for supper and you refuse to go to the grocery store?  Well, this nice mixed vegetable and sausage pot is a result of exactly that.  So a little of this and a little of that and about 30 minutes later, supper is on the table.

2 T. olive oil
1 pound Conecuh County Sausage, diced
2 yellow onions, chopped
half a cabbage - shredded
3 cloves garlic, minced
1 cup shredded carrots
1/2 cup frozen green peas, thawed
1 can Rotel tomatoes
 salt, pepper, parsley

In a medium Dutch oven, over medium high heat, heat the olive oil and add the sausage.  Stir occasionally until sausage is well browned.  Add vegetables and garlic.  Blend well and lower heat to simmer.  Let cook until cabbage is tender.  Season with salt, pepper and parsley.  Serve with cornbread.