I purchased this cookbook recently and am testing some of the recipes. From a quick review of the pages I think I will find it useful.
This is a variation of one of the dishes in the cookbook. The dish goes by the title of "sauteed cabbage/corn" (I don't know why the slash. Why not just "cabbage and corn"?)
The recipe calls for a 6-ounce package of vegan "bacon", chopped, a small green cabbage, a ten-ounce box of frozen corn, and three tablespoons of vegetable broth. My version depended on what I had in the fridge: two vegan Italian sausages, a small chunk of cabbage, a bag of frozen corn, veggie broth. The dish goes together quickly and tasted good. I suspect the cookbook version, with more cabbage (I like the Italian sausages and would probably stick with those) would taste even better than what I made.
The combination of sausage and cabbage is a good one, good country fare really. Most of the recipes in this book make no pretensions about being elegant or gourmet. There are few ingredients, most easily-available and familiar. From what I have looked over (but not yet cooked) I think it's a good book to have on the shelf and I expect to use it rather often.