Drema's Southern Colorful Cabbage
By
Drema Bryant
@atthehopchick
1
I travel and meet my share of fine folk. I actually tweaked this version I tried out when visiting one of my clients. Ooohh - I was hooked and didn't ask for seconds as I didn't want to appear too "Piggish" if that's a word! So you can probably create your own recipe by adding your own favorite ingredients but this is my personal fave! Hope you enjoy. Tastes mightly fine with fried cornbread!
Ingredients
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1 largecabbage (dark and light green leafed) hand cut in wedges
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1 pkghillshire kielbasa sausage, 1/4
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1 largeonion, quartered in half slice pieces
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1green bell pepper, seeded, cut in lengthwise strips
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1red bell pepper, seeded, cut in lengthwise strips
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1yellow bell pepper, seeded, cut in lengthwise strips
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1 smallside meat (optional)
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1/2 tspgarlic salt
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1 tspblack ground pepper
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1/2 cgranulated sugar
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2 Tbspmargerine or butter
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1/2 tspdill weed
How to Make Drema's Southern Colorful Cabbage
- In large stock pot add 2 inches of water and start to heat on high. Place side meat or optional (listed below) in water. Start adding cabbage wedges to pot. When cooks down a bit start adding other vegetables and sausages, spices and all other ingredients minus sugar and butter. Lower heat to medium and cook for approximately 30 minutes, stirring infrequently. (Be gentle when lifting or stirring as it will compromise the consistency of your vege's). During last 15 minutes add sugar and margerine stir well - lid, lower heat to low and cook for the remaining 15 minutes.
- Serve immiately or excellent for warming as a leftover. Excellent with fried cornbread or makes an excellent and colorful sidedish for any southern table!
- ps - You may want to add salt for taste if you opted out of using the side meat. The recipe is also fine for replacing side meat with 1/4 cup canola oil and 1 teas salt.
For us real southerners you may want to substitute hamhocks, salted fatback or turkey neck pieces which are also good in this recipe.
