Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, andouille and cabbage. One of my favorites. For mine, I’m gonna make it a bit unique. 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Andouille and Cabbage is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook andouille and cabbage using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Andouille and Cabbage:
- Take 3 Tablespoons unsalted butter
- Make ready 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
- Make ready 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's made of pork, onions, garlic, pepper, seasonings, and wine. Not only does it seem fitting to be part of gumbo. Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly.
Instructions 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.
It is a real taste bud pleaser. Andouille is a smoked sausage made using pork, originating in France. In France, particularly Brittany, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. Andouille sausage is a smoked sausage made with pork and garlic.
So that’s going to wrap it up for this exceptional food andouille and cabbage recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
