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Ingredients
- 1/2 large head cabbage or hearts of 2 small hearts
- 10 to 12 small smoked sausage links or equivalent in chorizo, linguica, kolbassi or other smoked sausage
- bacon drippings
- salt and pepper
Method
- If sausage other than small links is used, it should be cut into sections, 2 to 3 inches long.
- Separate the leaves of the cabbage and wash; do not wipe dry, but shake the leaves lightly, leaving some drops of water clinging to them.
- Rub the bottom of a heavy skillet with bacon drippings.
- Put in layers of cabbage leaves, the sausages or sausage pieces buried among them.
- Close the skillet tightly; cook for 20 to 30 minutes over medium coals. Test the cabbage at the thickest portion for tenderness.
- Season with salt and pepper by taste, using only enough to supplement the flavor the cabbage has drawn from the sausage.
