Smothered cabbage

1. velvety soft cabbage with lots of flavor - even cabbage haters may like it

2. 1. Heat olive oil and salt in large deep pot - with a cover.

3. 2. Saute onion till slightly browned, add peppers and garlic and cook for about 5 more minutes

4. 3. Add sausage and cook gently till fully heated through

5. 4. Add all other ingredients and cover pot tightly

6. 5. Cook over medium low flame, covered tightly, till cabbage starts to cook down - about 15 minutes

7. 6. Turn heat to very low and cook for 1 1/2 hours till very tender - texture should be velvety and flavor sweet

8. 7. Usually no water is needed - but check every 15 minute and add 1/4 cup of water if it's looking like the bottom of the dish is burning. A little browning towards the very end of cooking it fine!

9. Author Notes
Easily made vegetarian or even vegan. Can substitute smoked pork hocks, tasso, bacon or salt pork - or even mix and match. A more substantial dish can be made by adding more sausage and fresh pork (browned with the onions). You can also vary the spices to make it Southern/Soul (smoked pork hocks or jowls, leave out the peppers, add vinegary hot sauce at end of cooking if desired) - Eastern European (Kielbasa, dill and caraway) - Italian (Fennel Sausage, Prosciuto ends, more garlic, thyme, oregano, rosemary).