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Ingredients
- 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
Instructions
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.”
