hot country cabbage
(1 rating)
No Image
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 rating)
yield
4 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For hot country cabbage
-
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
-
1/4 csugar
-
4shakes 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.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT