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Before you jump to Andouille and Cabbage recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to andouille and cabbage recipe. To cook andouille and cabbage you only need 5 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Andouille and Cabbage:
- You need 3 Tablespoons unsalted butter
- Take 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
- Take 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
- Prepare 5 Tablespoons Garlic powder
- Get Freshly ground black pepper
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.
Add the sausage slices in a single layer and cook until browned on the. In the same skillet, melt the butter. Add remaining ingredients, and the sausage. Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced. Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
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