Smoked Sausage and Cabbage Recipe

This is really comfort food to me. My mom was always making stuff like this when I was a kid but I never knew the recipe. Then my neighbor made something similar and out of the blue brought me over a Tupperware dish full of it. Here’s my version…

• 4 strips of bacon
• 1 onion, chopped
• 2 Tablespoons chopped garlic
• Tony Cachere’s Creole seasoning (to taste)
• Pepper (to taste)
• 1 head of cabbage, chopped
• 1 can Ro-Tel tomatoes (whatever variety you like)
• 1/2 can water
• 1 pound smoked sausage (I use Holmes Smokehouse pecan smoked because it’s good and local, but you could use Eckridge or whatever you like)

1. Dice up the bacon (or do like I do and just use some scissors to cut it up) and fry in a large pot (dutch oven sized) until crispy. Set aside on paper towels to drain.
2. Use the bacon grease and the same pan to fry the onions until they are translucent.
3. Add the garlic and fry about a minute more.
4. Add the cabbage, tomatoes and water.
5. Season with Tony’s and pepper. (You can add red pepper flakes, too, if you like it hot)
6. Cover the pot, reduce heat to medium low and let the cabbage steam down until it’s as soft as you’d like.
7. Add bacon and diced up smoked sausage and cook until the sausage is heated through.
8. This is best served with hot rolls and mustard, but my son will eat it rolled up in a warm tortilla. Odd, but he likes it.