I've had this recipe posted since February 2012. That would have been at the end of the first month that I started this blog. I didn't have pictures then, but I had numerous requests for this recipe, so I posted it without pictures of each step. Since that time, we have fixed this recipe many times and I kept forgetting to take pictures. Andy was telling a co-worker about this and pulled up the recipe with the intent of "showing" how this looks. Needless to say, we made sure to get that taken care of this weekend when we were smoking a ham on our Oklahoma Joe smoker. We added it the last two hours with the temperature set at 300 degrees.
What made this one even better was the fact that we used Andy's homemade sausage to stuff the cabbage. OMG! Very delicious!!
- 1 medium head of cabbage
- Approx. 1/2 lb. pork sausage
- Salt and pepper
Wash and core cabbage, remove the outer leaves and set the prettiest leaf to the side.
Lay slices of butter inside bottom of core. Sprinkle with salt and pepper.
Stuff the hole with sausage.
Lay one of the outer leaves on top of the sausage.
Wrap tightly in aluminum foil. I recommend doubling up the foil.
Grill on medium heat for a least one hour. When you can run a knife through
and the sausage is cooked, it’s ready to eat!