>From: Tony Hansen >
>It would be great if someone could give me some good soups or stews which
>feature cabbage. Thanks


Ma Mesa pa Pet (known as Wattamess)

(Sausage and Greens)

l large head cabbage
4) links Sweet Italian Sausage ( or as many as you wish, Mom always
made one link per person)
1 lb ground beef
1 lb bulk pork sausage
2 cups bread crumbs
3 eggs
salt
garlic powder
2 to 4
cups of any fresh greens you wish, traditionally spinach

This was made in a 16 quart and it filled it completely
full.

Tke large pan and fill it 2/3s full of water; add the pepporini and
sausage and bring to a boil. While it is coming to a boil, combine
all ingredients except the greens and cabbage. and core the cabage
and cut into 4 to 8 pieces. When the water is boiling form balls,
approximately 1/2 to 3/4 inch in diameter and drop into boiling
water. after all the meat balls have been formed add the greens to
the post and if need to kip some lid out do so, add garlic, and top
with cabbage, reduce heat to simmer and cover the pot. When the
cabbage is soft the dish is done. It takes about 1.5 to 2 hours to
cook

This can be put on the stove and set to simmer adn forgotten until
ready to serve. It also freezes quite well.

Kathy G.

The recipe was given my mother by her brother-en-law Alphonso Falco,
who I knew as Uncle Foo.


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