Shelly's Recipe

CABBAGE AND BRATWURST

Category: Sausage

1 large head of cabbage
6 or 12 links Bratwurst
1/2 pound sliced andouille sausage
1/2 cup bacon drippings
1 cup diced onions and celery
1/2 cup diced bell peppers
1/4 cup minced garlic
1 cup sliced green onions
1 1/2 cups chicken stock
Salt and cracked black pepper

Cut cabbage in quarters and discard the center heart and all large, exterior leaves. Chop quarters into 2-3 pieces and separate the leaves.

In a 4-quart saucepan, melt bacon drippings over medium heat. Add Bratwurst and brown on all sides. Remove from pot and set aside. Add onions, celery, bell peppers, garlic, green onions and andouille to the drippings. Saute approximately 5 minutes or until vegetables are wilted.

Add cabbage and blend well into vegetable mixture. Continue to saute until cabbage leaves are wilted. Add Bratwurst and chicken stock and reduce heat to simmer. Cover pot and allow to cook, stirring occasionally, for approximately 30 minutes.

Season to taste using salt and pepper and continue cooking until cabbage is well smothered.