This is probably the easiest recipe I’ll ever post. And it is a winner! My husband has never liked cabbage in his life (ugh boys) and he cannot get enough of this dish. He can even make it!
Compliant bratwurst or Aidells is my preference for this dish – you can also use ground pork, but I don’t like the texture as much. Bonus zesty add-ins: green chiles and/or diced tomatoes. No more waffling, let’s get down to business.
Time: 15 minutes prep, 1 hour cook time
Yield: 4 servings
- 1 large head purple cabbage (you can use other colors, but the color is so nice)
- 4 large sausage links or 1lb sausage
- Juice of one lemon (about a quarter cup)
- 2 cups water or stock
- 2 teaspoons white pepper
- 1 tsp red pepper flake (optional)
Chop up the sausage however you like, big or small pieces, and let them cook in a large pan on medium heat to render some fat. It sounds weird, but my husband uses a potato masher to break up ground meat or sausage while it cooks.
Meanwhile, remove outer layer of cabbage leaves then chop cabbage into small strips or squares, whatever is your preference. A simple method to chop cabbage is to quarter it, the slice the core out of the middle of each quarter in a V shape, easy peasy!
Once fat has rendered from the sausage, dump all the cabbage in the pan and stir around to coat in that delicious pork fat. Let the cabbage reduce down for a few minutes, stirring occasionally. Add lemon juice and continue cooking for a few more minutes.
Add water or stock and pepper after about six minutes of wilting the cabbage and cover the pan. Let contents simmer or boil gently for 30 more minutes to ensure the cabbage is soft.
That’s it! You’re done! Enjoy the incredible amount of flavor in such simple ingredients and brag to your friends about being a culinary wizard.