Fricasseed Cabbage with Sausage From 1911 & 1916

The site Good Old Recipes is so much fun, for history buffs:

Several years ago, I browsed for hours,
just reading the ingredients and phrasing that they used.
I mean, Sweet Pickled Prunes? Seriously? :)

I merged their recipes for fricasseed cabbage and cabbage with sausage, then VEGANIZED it!

Slice and fry 3 sausages in 1 tablespoon vegan butter, coconut oil, etc, with smoked paprika, until browned/a little crispy.

I started with home-canned cabbage rather than fresh. Fresh is preferable, but I grew mine and canned it. :) Bring to a boil.

Make a slurry of vegan gravy ingredients, EXCEPT vegetable broth, when using canned cabbage. When using FRESH cabbage, wilt the cabbage with the sausage, make the gravy recipe to pour over and simmer. * I thought it needed more thickening, AFTER I'd already added the slurry. Note what happens when you don't make a slurry. Really hard to get those lumps out! I'll just say it has small dumplings :) ---which would actually be REALLY GOOD with this!

Make sure to bring to a FULL BOIL for full 10 minutes, to ensure food safety. As always, if you have any doubts about your canned goods, do not use!

Combine sausages, cabbage, gravy mixture and simmer to allow flavors to blend.

Do NOT add any more salt! Already has 3x as much sodium as it has calories, from the sausages and gravy!
I like to add tellicherry pepper to mine. :)

Makes ABOUT 7 cups.

APPROXIMATE per cup:
Calories 179, Carb 19,Protein 11, Fat 7, Sodium 548, Fiber 5