Beazell's Cook Book

Smothered Liver & Onions by David Triche

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Smothered Cabbage & Sausage  




1 teaspoon olive oil

1 medium head of cabbage , sliced

2 links of smoked sausage, sliced or cut into shorter links

1/2 cup water

Beazell's Cajun Seasoning, to taste



In a large heavy pot, heat the olive oil over medium heat. Add all sausage and brown it up nicely. Once the sausage is brown, add the water to your pot. Scrape the bottom of the pot with a wooden spoon. Add cabbage and sprinkle with Beazell's Cajun Seasoning. Cover and turn heat down to medium-low. Cook 45 minutes; checking periodically that you don't need a little more water and to stir. Bigger heads of cabbage may need more water and a little longer cooking time.


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