Shelly's Recipe

CABBAGE AND SAUSAGE

Category: Casseroles - Pork

8 small or 4 large sausages of your choice
1 head cabbage
2 tbsp mustard seed
1 to 1 1/4 cups water or white wine

Cook sausages in a Dutch oven, about 10-15 minutes or until nicely browned. Turn the sausages during the cooking. Drain off excess fat.

While the sausage is browning, prepare the cabbage. Wash the cabbage, peel off any deteriorated outer leaves and cut into 1/2 inch slices. Remove the hard core. Scatter mustard seed over bottom of pot.

Add cabbage and stir it around. Pour in water or wine to the level of 1/4 to 1/2 inch in the bottom of the pot and cover with close-fitting lid. Reduce heat to a simmer and cook about 30 minutes. Check the liquid level periodically during cooking; if necessary, add a bit more water to prevent it from drying out. When the cabbage is tender, spoon it out, serve the sausages on top.