Dutch Oven Sausage and Cabbage
This Southern comfort food classic can be made in the Dutch Oven in camp.
Dutch Oven Sausage and Cabbage
Ingredients
- 2 pounds fresh pork sausage
- 1 large green or Savoy cabbage about 4 pounds, cored and wedged
- Salt
- Freshly ground black pepper
- Butter
- Crusty bread and mustard for serving
- Options: add a sprinkle of vinegar add some chopped onion, or use Italian sausage
Instructions
- Fry the pork sausage with 24 coals under the dutch oven.
- Bring a large pot of salted water to a boil. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3-5 minutes. Drain and coarse chop the cabbage.
- Remove cooked sausage from the dutch oven, and put about 1/3 of the cabbage in the bottom. Cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot the top with butter.
- Move 18 coals to the lid and keep 6 below.
- Bake for 40-60 minutes, until the cabbage is soft and sweet. If there is a lot of liquid left in the bottom, uncover, put briquettes underneath and cook until it thickens.
- Serve with some brown mustard and a crispy bread.