Cabbage N Sausage Recipe

Cabbage N Sausage Recipe

Ingredients:

2-3 Heads of Cabbage

2-3 Links of Eckrich Sausage, sliced about 1/4 inch thick

2 Large Onions (sliced thin and cut in half)

Butter

Salt

Pepper

Water

Garlic powder

***You can also add very thinly sliced potatoes, green or red bell peppers, carrots.***

*You can substitute cubed pork or ham, and even small chunks of bacon in place of, or in addition to the Eckrich Sausage*

This is how I do it --- I pull off the first thick layer or two of exterior leaves, then chop up the cabbage into big hunks, and break them apart, removing the center and any extra thick parts... you'll see what I mean.  The reason for 2-3 heads of cabbage is because much of it gets thrown out and then what remains cooks down a lot, similar to spinach.

I take 2 large pots/skillets and put half a stick of butter in each, then add half of cabbage to each.  On medium high heat I began to saute the cabbage, being sure that each leaf gets coated in the butter.  Then add your onions (half to each pot) and stir in well to coat them too.  As the butter begins to get soaked up, I add about a cup of water to each pot.  Then I add salt, pepper and garlic powder to taste.  Be a little heavy handed with the black pepper, it really goes well with the cabbage.  When the cabbage gets about half done, the leaves start to wilt and begin become translucent, but not quite.  Add in your sausage (or other pork) and any remaining vegetables you like).  

Cover the pots and let simmer.  Check about every 3-5 minutes and stir.  It will probably take about 30 minutes.  When the cabbage leaves have cooked down and are no longer so big - you can combine items into one pot. When it is done, all vegetables will be very tender and pork will be done. If you don't like a lot of broth, you can drain it off and save the stock for soup another day.  Use a large slotted spoon to serve.

**If you have an aversion to using that much butter, you can just use water and boil the food without the butter - I just prefer the texture and flavor of the cabbage with the butter best.