Hawaiian Kalua Pig And Cabbage

• 4 tsp butter.
• 6 ears of sweet corn with the kernels scraped off for use or a can of sweet corn.
• 1 can chicken broth (or two cups of water and chicken bullion cubes, for midwestern purists, like myself). I made a Dutch oven of this stuff, and must have used at least a dozen cubes of chicken bullion.
• 1 12 ounce can of SPAM or sausage, cut into meaty, but bite sized cubes, or a pound or two of Hillshire farms lite smoked sausage, chopped into round chunks, or your own, homemade sausage, pinched and fried.
• 1 medium onion, chopped.
• 1 head of cabbage very roughly chopped.
• Salt to taste (about a teaspoon).
• Pepper to taste.
• Garlic powder (about a teaspoon).
• Onion powder (about a teaspoon).
• Dried, sweet basil flakes (about a teaspoon or more).
• 1 cup of rice.
• Two eggs, beaten.

1. Cook cup of rice and kernels of corn in two cups of water until rice is substantially done. Add cabbage, onion, and sausage, and gently beat in both eggs. Bring mixture to a temperature high enough to kill bacteria and cook eggs, then dissolve chicken bullion cubes. Season to taste (butter, or olive oil, garlic powder, onion powder, salt, pepper, and basil are suggested). I recommend that you let this sit in the refrigerator overnight to improve the overall flavor before serving.
2. (Some have suggested "Kim-Chee", which is spicy/hot, Korean, "pickled" cabbage as a side. Instead of that cost, you might try some cole slaw with a few shots of cajun hot sauce in it or some corn salad.)

butter, corn, chicken broth, sausage, onion, cabbage, salt, pepper, garlic, onion, sweet basil, rice, eggs

Taken from www.epicurious.com/recipes/member/views/hawaiian-kalua-pig-and-cabbage-50179804 (may not work)