The other day I was cooking cabbage and a friend stopped by. She said she had never had smothered cabbage. I figured if she had never had smothered cabbage, there might be others who have never had smothered cabbage. Even if you think you don’t like cabbage, please try this just once and see if it changes your mind.
All you need are sausage, onions, cabbage and a bit of seasonings. In my opinion, you need a good cast iron pot with a lid but any old pot with a lid may work . . I’m only guaranteeing a tasty dish if you use cast iron! 🙂
I love good Louisiana smoked sausage. No other sausage I’ve ever had tastes like sausage from Louisiana. It doesn’t matter to me if it’s pork, beef, venison or any combination . . just so it’s Louisiana smoked sausage.
Usually I use one average sized head of cabbage and maybe half a pound of sausage. This is probably something I should never admit but it won’t be the first thing I’ve said that I should not have said! I like cooked sausage .. either by itself or on a sandwich but I don’t like it cooked with cabbage, beans or peas. I love the flavor sausage gives those dishes but I don’t eat those sausages.
Start by browning the sliced sausage and when it’s almost brown, add a couple of onions, sliced, and continue to cook til the onions are caramelized.
Turn the heat down to low, add chopped cabbage, place the lid on the pot and allow the cabbage to cook for at least half an hour . . probably close to one hour. Very low heat. Very slow! Stir every 10 minutes or so to keep it from scorching. If there’s a good bit of liquid accumulating in the pot, it’s ok to remove the lid, turn the fire up a bit and continue to stir. You don’t want the cabbage to boil in the liquid so cook the liquid off.
At the end, add seasonings. I add Slap Ya Mama cajun spice and that’s all but you could add salt and pepper or whatever you want.
It ends up being tender but not mushy, and quite sweet and very, very yummy!