Recipe by Pableaux Johnson
Start to Finish: 1 hour, 5 minutes
3 to 4 tbsp. vegetable or olive oil
8 oz. smoked sausage (such as andouille), sliced into 1/8-inch-thick rounds, or 8 oz. baked ham, chopped
2 medium onions, chopped
1/2 to 3/4 cup amber beer (such as Abita Amber)
1 can (28 oz.) whole tomatoes in puree (chop the tomatoes or crush them with your hands)
1/2 cup pitted green olives, finely chopped
1 tsp. dried basil
1 head (about 2 1/2 lb.) green cabbage, cored and coarsely chopped (about 11 cups)
Hot sauce, for serving
1. In a large pot, heat 3 tbsp. oil over medium. Add the sausage. Cook, stirring often, until browned and crispy around the edges, about 10 minutes. Add half the onions. Cook, stirring often, until beginning to soften, 2 to 3 minutes. Add the remaining onions. Cook, stirring occasionally, until lightly browned, about 8 minutes. (Add the remaining 1 tbsp. oil if needed.) Add the beer. Stir, scraping up any browned bits from the bottom of the pot. Cook until the liquid is slightly reduced, about 2 minutes. Stir in the tomatoes, olives, and basil. Increase heat to medium-high. Bring to a gentle simmer.
2. Add a third of the cabbage to the pot. Cook, stirring often, until wilted, 4 to 5 minutes. Repeat 2 more times with the remaining cabbage. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the cabbage is tender, about 30 minutes. Season with salt and pepper. Add hot sauce to taste.