Old World Cabbage and Peppers

People ask me why I don't cook more food from my own ethnicity.  I'm Eastern European Jewish.  After growing up with borscht from a can and gefilte fish from a jar, I've become a little adverse to European Jewish food.  But, my wife and others have convinced me that I'm being silly.  I only remember the outrageously bad food, not the good stuff.  It'd be like my kids only remembering the spicy food I make and not the muffins, pancakes, cookies, waffles, mac&cheese or shrimp scampi.  I'm not sure I'd go so far as to say I'm being unfair to the memory of my grandmother, but perhaps I can take another look.

Someone remind me to post my recipe for "100 garlic chicken".

Cabbage with Green Peppers and Chicken Sausage
I chose to add chicken to this recipe, but it can be easily done as a vegetarian dish by simply leaving out the chicken.  Of course, true Jewish style would be to use schmaltz (rendered chicken fat) instead of olive oil.  But, hey, we've all got to die of something!  Apparently, we all die of heart disease.

Ingredients

• 1.5 lbs ground chicken
• 4 green peppers
• 1 head of white cabbage
• 1 large onion
• 1 clove garlic
• 1 tbs + 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp fennel seed
• 1tsp hot pepper flakes
• 1 tbs+1tsp caraway
• salt and pepper

Sausage Preparation
In a spice or coffee grinder toss in 1 tsp caraway, the fennel seed and the hot pepper flakes.  Grind to a powder.
Combine this, 1 tsp paprika, 1 tsp black pepper and 1 tsp garlic powder with the chicken
Using your hands, mix thoroughly
Clean your hands!

Directions
Heat some olive oil in a pan and add the chicken when hot
Brown, then remove, leaving some nice crunchy bits at the bottom
If there is not enough oil left, add some more
Slice the onions and peppers, mince the garlic and add these the skillet with some olive oil. 
Scrape the veggies against the bottom to loosen the crunchy bits.  If there's not enough liquid, deglaze the pan with some chicken broth or water.
Salt and pepper the veggies and cook until soft
Add in the remainder of the paprika and caraway and toss
Add the cabbage.  There will be a lot and it won't all fit.  That's okay, it will reduce in size.
Add enough water to the pan to cover the bottom with about 1/4 inch of water and increase the heat to high
Using tongs, if you have them, toss the cabbage with the onions and pepper.  This will help the cabbage cook and reduce
If you have cabbage that didn't fit in, add it as the cabbage in the pan reduces
Once all the cabbage is in the pan and softened, add the chicken sausage.  Make sure you get all the juice that have collected in the pan.
Adjust seasoning and serve over wide noodles.