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.
- 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
How to Make Hot Country Cabbage
- 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.)