1/2 pound finely chopped onion
1/2 pound finely chopped celery
1/2 pound finely chopped green bell pepper
1 medium onion, sliced
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium sweet onion, sliced
1 medium hard cabbage, cut into 1/2 inch strips
In a large skillet, saute the onion and celery until tender. Add the green bell pepper, browning well; press in the sausage. Slice the onion and celery into 2 slices and pat in.
Add the sausage and green bell pepper to the skillet and brown nicely. Add the yellow pepper and red pepper and saute for a few seconds before adding the cabbage to the pan.
Sterilize skillet, rack or plate of foil
Place pork in the prepared dish and brown in 5 to 6 minutes. Remove pork from pan and place a sheet of foil over the whole thing to prevent browning. Add water to skillet and stir over medium heat. Add plenty of liquid to pan and pot, cover and simmer, stirring occasionally, for 8 to 10 minutes.
Stuff the pork with the cabbage and season with salt and pepper. Serve immediately!
I have made this twice now,my husband loves it and I'm always looking for new ways to prepare it. this recipe was passed down the generations and I always try to variation it. I sprinkled a thin layer of sugar on top after it had cooled in the fridge and just before serving and used a blow torch as I slathered the ice cream. He said it tasted better with the ice cream. I would recommend cutting down the sugar to a sticky 1/2 cup (2 tablespoons), and maybe cutting back the vanilla to 1/2 tsp. this turned out great. Thanks for the recipe
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