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Sausage Stewed Cabbage

Rule
Makes 5 cups

We don’t just stew collards in the South. Cabbage, or “cabbages” as we say here, slow cooked with seasoning meat, is just as likely to round out our plates as anything else that shoots from the ground.

8 ounces semi-dry country-style sausage
2 quarts water
1 large head green cabbage
1 teaspoon salt

Combine the sausage and the water in a 4-quart saucepan. Cover and bring it up to a boil. Cook for 15 minutes.

Meanwhile, Quarter the cabbage and remove its core. Cut the quarters into rough 1 inch slices. Larger pieces are ok too- just a little harder to eat.

Make sure you still have about 2 quarts of water in the saucepan and add the cut cabbage. It will not be completely submerged right away, but check back in a minute or two and stir things around. The cabbage will cook down, and in about 5 minutes, everything should be submerged in the cooking liquid. If  not, add just enough water to barely cover.

Simmer covered for about 30 minutes. You’re looking for the cabbage to be quite tender. Add the salt. Serve warm hopefully with cornbread.