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Kielbasa-Vegetable Stew

Fresh can be fast! Leaving the peel on potatoes and cutting vegetables into large pieces speeds the preparation time.

1		medium red onion, cut into thin wedges
1		can (14-1/2 ounces) stewed tomatoes, undrained
6		small red potatoes, cut into fourths (2 cups)
2		medium carrots, cut into 2-1/4 strips (1 cup)
1/2 pound		fully cooked Polish sausage or kielbasa, cut into 1/2 - 3/4 inch slices
1 teaspoon		chopped fresh or 1/4 teaspoon dried marjoram leaves
1/8 teaspoon		pepper
2 cups		coarsely chopped cabbage or coleslaw mix (8 ounces)

1	Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium heat. Cook onion in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
2	Stir in tomatoes, potatoes, carrots, sausage, marjoram and pepper. heat to boiling; reduce heat to medium-low. Cover and cook 10 minutes.
3	Stir in cabbage. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender.