Ingredients
- 6slices bacon, cooked and crumbled
- 1/4cup water
- 2tablespoons sugar
- 1onion chopped
- 2teaspoons minced garlic
- 1/4teaspoon red pepper flakes
- 1/4teaspoon lawry’s seasoning salt
- 3teaspoons caraway seeds
- 1large head of cabbage, knife cut shredded and cored
- 1pound smoked beef or turkey sausage, cut on diagonal
How to Make BONNIE’S CABBAGE AND SAUSAGES
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- ABOUT CABBAGE
Pick a nice firm head of cabbage. - FRY BACON
Fry Bacon Crisp, let cool, then crumble and set aside. Remove bacon grease except for one tablespoon. - FRY SAUSAGES
Fry the sausages in the bacon grease until nice and brown. Remove, drain on paper towels, set aside. - Knife-cut the cabbage; Add to the bacon grease in the pan. Add chopped onion and garlic to the grease in the pan. Add sugar, pepper flakes, seasoning salt, caraway seeds and the water. Stir to mix, then add the knife-cut cabbage and mix again. Saute with lid on. I prefer my cabbage cooked al dente, about 20 minutes. Bill likes his well done. So I remove mine early and continue cooking his a little longer.
- The last 15 minutes of cooking time, add the browned sausages and mix with the cabbage. Cook over very low heat and let flavors blend, but don’t overcook it. Add crumbled bacon to the dish. Serve immediately and enjoy!