1 Pound Sausage (I think I used Owens (hot) but anything works.)
1 Large Head Cabbage
Garlic or Garlic Salt to taste
If you are using fresh garlic, peel and slice pod into tiny pieces and allow to stand.
Brown sausage over medium heat. Be sure to stir a few times so that it doesn’t try to cook in large chunks.
While sausage is cooking, slice cabbage in long strips as we did when making Mexican Cabbage.
When the sausage is still not quite done, put sliced cabbage on top of it in the pan.
Let cook this way for about 10 minutes, then stir well, mixing cabbage and sausage well.
Reduce heat to low or med-low (according to the way your stove cooks). Add garlic and stir periodically until the cabbage is done. If you are using fresh garlic, you will need to salt about now. If not, just use a liberal amount of garlic salt.
Obviously, it is the sausage that flavors the cabbage so choose according to what your family likes. Around here, I can’t get anything too hot for Rickey so I always buy the hottest sausage available.
AND…the best thing of all is that if you are a carb watcher this one is perfectly legal!