Ingredients

　　4 Italian-style sweet sausages, or 4 unseasoned fresh pork sausages

　　2 potatoes, peeled and quartered

　　4 cups finely sliced green cabbage

　　1/2 cup water

　　Put sausages in a skillet, place potatoes between them, cover with cabbage, and add water. Cover and cook over very low heat, and forget about it until suppertime. It won’t burn, but it will brown by itself. Serve with mustard and vinegar.

　　Paula Deen's Kitchen Classics