June 16, 2017


Quarter the cabbage heads, remove the hard core and slice into quarter-inch strips. Dice the side pork into medium-sized pieces. Fry the side pork and onions in the butter at low to medium heat; leave the drippings. Add the sliced cabbage slowly; add nutmeg and other seasonings.

“DO NOT boil the cabbage, that will remove the flavor,” says Gary Vandertie. “If it needs more moisture, throw in another hunk of butter.”


  • 2 good-sized heads of cabbage
  • 1½ pounds of boneless side pork
  • 1 pound fresh seasoned pork sausage
  • A handful of diced onion, to taste
  • A dash of nutmeg, to taste
  • Salt, pepper and other seasonings to taste
  • “Hunk” of butter
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