John Besh's Cabbage with Andouille Sausage

Boiled or "cooked" cabbage as I have always referred to it, is a personal favorite.  This makes a great side dish to a meal of cooked dried beans or peas.  Chef John Besh shares this recipe.

2 T. rendered bacon fat

2 heads cabbage, cores and outer leaves removed, shredded

2 onions, diced large

1 pound pickled pork meat

1 pound andouille sausage, sliced into 2-3 inch links

1 stalk celery

2 cloves garlic

1 bay leaf

Salt and pepper

In a large heavy-gauge pot over medium high heat, cook cabbage and onions with the bacon fat.

Add the pickled pork meat, andouille sausage, celery, garlic and bay leaves; cook 5 minutes while stirring.

Cover the cabbage with water, bring it to a boil before lowering the heat to a simmer and slowly cook until it's tender, about 1 to 1-1/2 hours. Add salt and pepper and serve.