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.
★★★★★ 1 vote5
1head of cabbage
1large green pepper, cut into half rings
1large sweet onion, sliced, then halved
1/2 lbpork sausage
1/4 ccider vinegar
2 chot water
4shakes of Tabasco
·salt, to taste
·red pepper flakes, to taste
How to Make Hot Country Cabbage
- Core cabbage and cut into medium to small wedges; set aside.
- Crumble and brown sausage in large saute pan. Remove sausage to paper towel to drain.
- Deglaze pan with vinegar, then add hot water, sugar, Tabasco, heating until sugar is dissolved.
- Layer sliced green peppers and onions on bottom of pan, then arrange cabbage wedges on top.
- Sprinkle with salt, red pepper flakes, then spoon drained crumbled sausage over top.
- 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.)