====== Harissa Sausage Vegetable Skillet ======
{{tag>Recipe Sausage LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Italian Sausage (4 oz ea) |
|  1  | med | Red onion (170 g whole) |
|  1½  | cups | Grape tomatoes (185 g) |
|  2  | cups | Shredded cabbage (110 g shredded) |
|  1  | ea | Zucchini (190 g whole) |
|  2  | ea | Scallions (35 g whole) |
|  ½  | cup | Harissa |

  - Prep
    - Rough chop the onion
    - Cut tomatoes in half
    - Shred cabbage
    - Cut zucchini into bite sized rounds
    - Slice scallions into thin rounds
  - Cook
    - Put sausage in a pan with oil and half a cup of water.  Cook, covered, until water is mostly gone.  Remove and cook, turning frequently, for 6 to 8 more minutes.  Remove from pan and set aside to cool.
    - In same pan, add onion, salt, and pepper.  Cook for 1 to 2 minutes, scraping up the fond.
    - Add zucchini and cabbage and cook for 2 to 3 minutes
    - Add tomatoes and cook for 1 to 2 minutes
    - Slice sausage into bite sized pieces
    - Add sausage and cook, covered, until sausage is fully cooked and tomatoes are soft.
    - Garnish with harissa and green onions.