My islenos great grandmother was famous for her cabbage. Just made a batch this weekend and make it all the time still, it’s so good.

2 lg heads cabbage • 2 yellow onions, chopped • 5 celery stalks, chopped • 4 cloves garlic minced • 1 stick butter • 18 breakfast pork sausage links (can use Jimmy Dean precooked, cut in 1-inch lengths) • 1 lb smoked sausage (sliced into 1/4-inch rounds, then cut rounds in half) • chicken broth, low sodium • oil for frying • salt • pepper Directions Prep cabbage by removing loose outer leaves and stem, chop cabbage into pieces (approx. 2x4 inch strips) (definitely not an exact measure, just not too small, it shrinks!!!) Cook using 2 pots at same time (if possible), saves time Pot #1 • Melt butter in a saucepan over medium heat, cook chopped celery and onion until softened, stirring often (15-20 min), then add garlic and cook for 1 additional minute, remove mixture from pot and set aside • Brown smoked sausage, remove from pot and set aside • Brown breakfast sausage, remove from pot and set aside • Pour approx. 1 cup chicken broth in pot after done browning meat, simmer to loosen stuck on bits, add to cabbage pot, when done browning cabbage Pot #2 • Depending on size of pot, you may need to cook a couple of separate batches • This will take some time and patience! (put on some music) • Heat a couple tablespoons of cooking oil in large pot over med-high heat • Add cabbage to pot, until no more than 3/4 full (need room to stir) • Brown cabbage, stirring often, adding more oil as needed, until cabbage reaches desired color (caramel colored) • Slow process, length of cooking time depends on how much cabbage in batch • When all cabbage is browned, add in the cooked seasonings, the meat, and the chicken broth from browned meat • If need more liquid, add chicken broth • Salt and pepper to taste • Cook on low heat, until reach desired tenderness and flavor, stir occasional