This isn't so much a recipe as a kind of Filipino cabbage hash: Cut a
cabbage into quarters and remove the core. On a griddle or in a large sauté
pan, fry some bulk sausage, breaking it up with a spatula, and some diced
hot links, until they are mostly cooked and have rendered a good bit of fat.
While they're cooking, cut the cabbage into strips about a quarter-inch to a
half-inch wide. Slice as many jalapeño peppers as you think you can stand,
and squash a few garlic cloves into a paste. Add the peppers and garlic to
the sausage, then add the cabbage. Toss over medium heat until the cabbage
is well wilted but still has a bit of crunch.

All proportions are to taste, but this should be mostly cabbage, so don't go
overboard on the other stuff.

(This was some of the best stuff I ever had in the Navy.)

Bob