Simplest localvore recipe ever
Part of being a localvore means eating low on the hog sometimes. This week I've got cabbage and pork sausage on hand. Neither of these are items I have the slightest experience with, yet both are staples of the time of year after the hog-killing and the cabbage harvest. Surely there must be some old-fashioned recipe that works?
I found golumpkis, but that looks like it takes about twelve hours to make. I needed something simpler.
Here it is:
You divide a cabbage into three parts. Coarsely chop a third and layer in the bottom of a dutch oven. Smooth about 1/2 a pound of raw pork sausage over the top of the cabbage. Coarsely chop another third of the cabbage and put it on top of the sausage. Spread another 1/2 pound of raw pork sausage on the second layer of cabbage. Coarsely chop the last third of cabbage and put it on top. Put a cover on it and put it in a 350 oven for an hour and a half or so.
Serve with a sauce made to taste from sour cream (or greek yogurt) and horseradish (or mustard).
It was surprisingly delicious. The sausage is already spiced and it infused the cabbage with those flavors. The cabbage had a really pleasing texture, too.
I found golumpkis, but that looks like it takes about twelve hours to make. I needed something simpler.
Here it is:
You divide a cabbage into three parts. Coarsely chop a third and layer in the bottom of a dutch oven. Smooth about 1/2 a pound of raw pork sausage over the top of the cabbage. Coarsely chop another third of the cabbage and put it on top of the sausage. Spread another 1/2 pound of raw pork sausage on the second layer of cabbage. Coarsely chop the last third of cabbage and put it on top. Put a cover on it and put it in a 350 oven for an hour and a half or so.
Serve with a sauce made to taste from sour cream (or greek yogurt) and horseradish (or mustard).
It was surprisingly delicious. The sausage is already spiced and it infused the cabbage with those flavors. The cabbage had a really pleasing texture, too.