Southern Fried Cabbage, Sausage & Apple

 

Southern Fried Cabbage, Sausage & Apple

12-14 oz kielbasa or andouille sausage sliced 1/4 inch, then sliced in half
a bit of olive oil or bacon grease to cook sausages
1 yellow onion, sliced thin, then chopped
1 head of Napa (Chinese) cabbage sliced very thin, (cores removed)
half stick of butter or bacon grease
3 tablespoons brown sugar
4 tablespoons apple cider vinegar
4 minced garlic cloves
3 firm apples peeled, cored, then sliced, I used Honey Crisp
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
salt and pepper to taste

Most recipes say to use a cast iron or frying pan but I find most too small to cook all the cabbage. I used a large pot. Sauté sausage till browned then set aside using a slotted spoon. Add onions and sauté till caramelized then set aside with sausage. Add cabbage and butter or grease, brown sugar, and vinegar, and steam covered till softened. Add garlic when cabbage is cooked down and then add remaining ingredients and cook till all ingredients are well melded. This dish will warm your innards on a cool fall day and will last several days so you won't have to cook every day. Normally there would be more sausage showing but this cabbage was the largest I have even seen. I like Napa cabbage because it's softer but you could substitute red or green cabbage if you prefer.