Hot Country Cabbage

Hot Country Cabbage

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Jenay Tate

By
@CoalfieldCookin

Any ol' cabbage will do BUT a tear-drop shaped variety called Gora Mae is the BEST I've ever eaten. Discovered it at our local farmers market.

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.

Rating:

★★★★★ 1 vote

Serves:
4
Prep:
30 Min
Cook:
1 Hr

Ingredients

  • 1
    head of cabbage
  • 1
    large green pepper, cut into half rings
  • 1
    large sweet onion, sliced, then halved
  • 1/2 lb
    pork sausage
  • 1/4 c
    cider vinegar
  • 2 c
    hot water
  • 1/4 c
    sugar
  • 4
    shakes of Tabasco
  • ·
    salt, to taste
  • ·
    red pepper flakes, to taste

How to Make Hot Country Cabbage

Step-by-Step

  1. Core cabbage and cut into medium to small wedges; set aside.
  2. Crumble and brown sausage in large saute pan. Remove sausage to paper towel to drain.
  3. Deglaze pan with vinegar, then add hot water, sugar, Tabasco, heating until sugar is dissolved.
  4. Layer sliced green peppers and onions on bottom of pan, then arrange cabbage wedges on top.
  5. Sprinkle with salt, red pepper flakes, then spoon drained crumbled sausage over top.
  6. Cover, 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.)

Printable Recipe Card

About Hot Country Cabbage

Course/Dish: Vegetables
Other Tag: Quick & Easy



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