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.
