Market Recipe: Cabbage on Cabbage with Pork

Cabbage on Cabbage with Pork
By Market Chef Maggie Perkins


1 package Smith & Smith Farms Pork & Cabbage Sausage
2 tablespoons water, or beer if desired
1 bunch Gray Gardens Buda scallions, sliced
1 tablespoon Pogue Mahone stone ground mustard
1 tablespoon Round Rock Honey
2 tablespoons water, or beer if desired
1 head Flintrock Hill Farms cabbage, shredded
1 bag Gray Gardens fresh spinach, roughly chopped
Hill Country Salts Gerwurzsalz seasoning salt, to taste

In a skillet over medium heat, cook sausages, turning to brown on all sides. Add water as necessary to avoid sticking. Remove from skillet and reserve.

Add scallions to pan, sautéing until limp. Stir in mustard and honey, mixing well. Add cabbage and spinach, folding to coat with dressing. Add water, or beer if using. Cook down, covering greens are wilted below surface of the skillet. Steam until fully limp. Season to taste with seasoning salt. 

Nestle sausages into greens. Cover and steam until sausages have warmed. Serve. 

Photos by Chef Maggie Perkins

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