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Cabbage Jambalaya
December 16, 2003

If you are familiar with Polish food, this tastes a lot like Golumpki (sp?)but this is much less work. Instead of garlic salt, I used Lawry's seasoning salt; for the sausage I had linguica on hand(Portugese sausage)and it was very good. Kielbasa would also be excellent. I scaled the recipe up so I would have leftovers. I recommend adding water (or perhaps spaghetti/tomato sauce diluted with water) when re-heating this. My family rated this a keeper. If you think your kids don't like cabbage, you'd be surprised how much they'll like this.

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