Fireman’s Cabbage

I’ve got my brother Don to thank for this recipe. He was a newspaper photographer and picked up this recipe from a fire hall in Nashville where they cooked it up every week.

6 cups chopped cabbage (1 medium head of cabbage)

1 pound hot or mild pork sausage

½ cup finely chopped onion

½ cup finely chopped green bell pepper

1 teaspoon garlic salt

2 teaspoons chili powder

2 (15-ounce) cans diced tomatoes

1 teaspoon salt

½ teaspoon black pepper

Place the cabbage in a large saucepan with enough water to cover by 1 inch. Cook for 15 minutes over medium heat until just tender. Drain and set aside. In a large skillet brown the sausage, onion, and bell pepper. Add the garlic salt, chili powder, tomatoes, salt, and pepper and mix well. Add the sausage mixture to the cabbage and simmer for approximately 1 hour. Add additional salt and pepper if desired.

Makes 10 servings.

NOTE: Delicious served with a wedge of your favorite corn bread.