Stylish Smoked Southern Fried Cabbage

Spicy, smoky, sausagey and scrumptious.

You can use any type of sausage, but I find German Smoked Debreziner Sausage best. If you use a sausage that’s raw, partially cook it first, then cut it into slices.

This is so good if you like Southern style spicy food.

I love spicy food. This is my recipe on fried cabbage and sausages. I enjoy eating this with either mashed potato or some boiled rice.

RECIPE

MAKES 4 SERVES

PREPARATION AND COOKING TIME: ROUGHLY 50 MINUTES

300 Grams Sausages

2 Rashers (Slices) Bacon, Large Slices

1 Zucchini, Large Slices

4 Shallots, Medium Batons

60 Grams Mushrooms, Large Slices

1/2 a Head Cabbage, Rough Big Dices

1 Teaspoon Liquid Hickory Smoke

3 Cloves Garlic, Rough Dices

Southern Spice Mix

1/2 Tablespoon Cajun

1 Tablespoon Cayenne Pepper

1/2 Teaspoon Cracked Black Pepper

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

INGREDIENTS

DIRECTIONS

You can use any sausage you prefer, but I like this one best. I make a big batch of spice mix at once. Just mix all the ingredients together. If you want to make a less spicy dish, just halve the amount for all the spices. You can always add more or less – it doesn’t change the spirit of the dish!

Dice up the cabbage roughly into big slices. Chop the bacon, zucchini, mushrooms, bacon, and sausage into large slices and the shallots into medium length batons. Dice the garlic.

In a pan, heat up some oil on medium-high heat. Add the bacon and fry it for about two minutes, until it starts to brown. Add the sausage and garlic and fry for another two minutes.

Add all the vegetables besides the cabbage. Also add the liquid smoke and fry it for a further two minutes. Add the cabbage and 1 tablespoon of your spice mix. Give it a mix and put a lid on. Stir occasionally until the cabbage has wilted.

Once the cabbage has wilted, let it simmer on medium-low heat for 20 minutes. Once it's cooked down like the picture, it's time to serve. Serve with rice or mashed potato. Enjoy!