Braised Cabbage and Sausage

If sausage other than small links is used, it should be cut into sections, 2 to 3 inches long.

Separate the leaves of the cabbage and wash; do not wipe dry, but shake the leaves lightly, leaving some drops of water clinging to them.

Rub the bottom of a heavy skillet with bacon drippings.

Put in layers of cabbage leaves, the sausages or sausage pieces buried among them.

Close the skillet tightly; cook for 20 to 30 minutes over medium coals. Test the cabbage at the thickest portion for tenderness.

Season with salt and pepper by taste, using only enough to supplement the flavor the cabbage has drawn from the sausage.