A cousin committed to putting a lot of the family recipes into print, "An Eclectic Cookbook." It is even indexed on Google. Here is the sausage and cabbage recipe from his book: **broken link removed** I could not find a BH&G archive.
Important notes:
1) I cut the sausage into larger lengths (2-1/2 to 3")
2) Soak the sausage several hours. I do it overnight usually in Carl Rossi burgundy.
3) Do not substitute Savoy cabbage. You want nice, fresh, and curly leaves.
4) You can omit rendering the salt pork. Olive oil and/or butter work fine.
5) It is almost impossible to get "sweet" Italian sausage without fennel seed/anise in Cleveland, so suffer with it. I much prefer it without that spice.
6) I never add water.
There is also a recipe for cardoon/cardoni in the same book. I have only seen to 2 or 3 times it Cleveland when I lived in an ethnic neighborhood. Nothing particularly special, but if you ever see the vegetable (looks like celery), you do need to know how to cook it. Not good raw.
John