Wash the cabbage, cut into quarters and core. Either steam it for 2 minutes or microwave on high for two minutes. Set aside.

Cut up sausages and cook in pan over medium heat until no longer pink/lightly browned. Drain and set aside.

In 5 quart crock pot, or heavy-bottomed pot – if cooked on stove; oven proof pot if cooked in 325 degree oven:

layer ingredients:

scatter pieces of butter on bottom,
layer cabbage,
scatter sausage on top,
pinch of salt and
fresh ground pepper,

add another layer of cabbage,
sausage, bits of butter, pepper,
repeat until all is in the pot.

don’t use too much salt! But lots
of pepper is very tasty.

If adding beer, pour over now.
Or add 1/4cup water.

cover and cook on HIGH in crock-pot for 2 hrs, check
at 2 hr mark, turn to low if browning.

OR

cover and cook on low on back burner on stove
for 4 to 5 hrs (even longer if you like = just check for liquid
and add splash more if dry)

This will cook down to a lovely, aromatic, dish. Watch it doesn’t get too dry but it shouldn’t due to the water content of the cabbage.

Serve with fresh bread and butter! OH so good.

I originally got this recipe from James Barber, a wonderful chef who is no longer with us. My daughter loved this too, so it’s kid-friendly.