Grampa Coppo's Salamini and Cabbage

Ingredients

12 large cloves of garlic minced
1 large, or 2 small heads of cabbage, chopped into small pieces
3 1/2 - 4 lbs of the best sweet italian sausage
Olive Oil (do not susbstitute)
Black pepper
Salt

Directions

Cut sausage into three pieces each. Brown in a "Dutch Oven" or heavy pot with tight lid in olive oil (start with 1 1/2 Tblsp.). Add more if you use more sausage.

Using a fairly high heat, constantly stir the sausage, making sure all pieces are good and browned (will look like they are going to burn but you want them well browned). Stir with a wooden spoon, scraping up the pieces from the bottom. It is ok if they stick a bit to the bottom, just keep stirring well.

When the sausage is well browned, turn down the heat to a simmer and add the garlic (chop fine with knife - Do not use garlic press). Add the cabbage, stir well. Add black pepper (enough to give it a little peppery bite).

Do not add salt until you taste because sometimes the sausage will be salty enough.

After stirring well, breaking up the pieces on the bottom, put the lid on tight and simmer on low. Keep checking approximately every 10 minutes and stir well each time. (When you lift the lid, make sure you do not let the water from lid go into pot - throw that excess water away). The cabbage makes juice so you do not want additional water. Let simmer until all of the cabbage has absorbed the juices from the sausage and garlic. The whole cooking process should only take about 30 minutes. Do not overcook.

Taste now, and adjust seasonings, adding salt and more pepper, only if needed.

This is very rich so I serve it with a green salad and French bread.

Back to the cabbage page.

ddt@discworld.imaginary.com