Duke shares fried cabbage holiday recipe

PRESCOTT – It’s the holiday season, which means fellowship, family and, of course, food.

After all, what’s a family gathering without a meal or two, possibly three or four – especially at Thanksgiving. Several area residents have been asked to provide their favorite holiday recipes. This one is from Judy Duke, curator of the Nevada Depot and Museum.

FRIED CABBAGE WITH SAUSAGE

This is a quick and easy dish and makes a meal served with cornbread.

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1-pound polish or smoked sausage, sliced into rounds 1 (15 ounce) can diced tomatoes
1⁄4 green bell pepper, chopped
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
few drops of hot sauce (optional)

Melt butter in large iron skillet. Add cabbage, onion, and green peppers and cook on medium high for about 5 minutes stirring to keep from sticking to skillet. Add remaining ingredients, cover and simmer for 20-25 minutes. Makes about 8 servings.