2 tablespoons bacon drippings
2 pounds smoked sausage, cut into 2-inch pieces
1 yellow onion, thinly sliced
1 large unpeeled Red Delicious apple, cored and thinly sliced
1 large unpeeled Granny Smith apple, cored and thinly sliced
1 large head of green cabbage, cut into 2-inch strips
¼ teaspoon red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
Heat the bacon drippings in a large cast-iron skillet over medium heat.
Add the sausage and onion, and cook until the sausage has browned and the onion softens and turns a caramel brown color.
Stir in the apples, cabbage, and ½ cup water. Cover with a tightfitting lid, and cook 25 minutes, or until the cabbage is soft.
Add the red pepper flakes, and adjust the seasoning with salt and pepper.
From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.
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