Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, andouille and cabbage. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Andouille or smoke sausage sauteed with cabbage, onions and creole seasoning. This comes from the noted Cajun Chef; Carlyn Shelton. Potatoes, cabbage and onions, simply seasoned and smothered down in broth with a spicy andouille sausage, is definitely a favorite in the Deep South.
Andouille and Cabbage is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Andouille and Cabbage is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook andouille and cabbage using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Andouille and Cabbage:
- Get 3 Tablespoons unsalted butter
- Get 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
- Get 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
- Make ready 5 Tablespoons Garlic powder
- Get Freshly ground black pepper
It is interesting to note that the. Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser.
Steps to make Andouille and Cabbage:
- Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. Remove sausage casings and discard them (no need if you're using Andouille).
- Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
- Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with garlic powder, salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter
- Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
Andouille sausage is a smoked sausage that plays a significant role in Creole cuisine. It's made of pork, onions, garlic, pepper, seasonings, and wine. Not only does it seem fitting to be part of gumbo. Andouille sausage with kale, cabbage, and wheat berries. Andouille is a smoked sausage made using pork, originating in France.
So that’s going to wrap this up for this special food andouille and cabbage recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
