Market Recipe: Cabbage on Cabbage with Pork

Cabbage on Cabbage with Pork
By Market Chef Maggie Perkins


1 package Pork Sausage
2 tablespoons water, or beer if desired
1 bunch scallions, sliced
1 tablespoon stone ground mustard
1 tablespoon Honey
2 tablespoons water, or beer if desired
1 head cabbage, shredded
1 bag fresh spinach, roughly chopped
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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