Hot Country Cabbage Recipe

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Hot Country Cabbage

Jenay Tate


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.

★★★★★ 1 vote
30 Min
1 Hr


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.)

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy