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Duke shares fried cabbage holiday recipe

By Staff, 11/22/18 8:41 AM

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.


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.