Hot Country Cabbage
The kind of pan you use is important. First, it's got to be BIG to handle all those cabbage wedges. And you've GOT to have a tight-fitting lid to get a good steam going. Don't use a non-stick pan; you want that sausage sticking so you get the enhanced flavor of deglazing with the vinegar.
You can serve this as a side, but I usually make a meal of it, paired with cornbread, a sliced ripe tomato and a tall glass of iced tea, southern sweet, of course.
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- head of cabbage
- large green pepper, cut into half rings
- large sweet onion, sliced, then halved
- 1/2 lb
- pork sausage
- 1/4 c
- cider vinegar
- 2 c
- hot water
- 1/4 c
- shakes of Tabasco
- salt, to taste
- red pepper flakes, to taste
1Core cabbage and cut into medium to small wedges; set aside.
2Crumble and brown sausage in large saute pan. Remove sausage to paper towel to drain.
3Deglaze pan with vinegar, then add hot water, sugar, Tabasco, heating until sugar is dissolved.
4Layer sliced green peppers and onions on bottom of pan, then arrange cabbage wedges on top.
5Sprinkle with salt, red pepper flakes, then spoon drained crumbled sausage over top.
6Cover, bring water to rolling boil, then reduce heat and simmer for about an hour or until cabbage is tender. (Check periodically to make sure pan does not boil dry; add more water if needed to keep vegetables from scorching.)