Hi, I am Kate. Today, I’m gonna show you how to prepare andouille and cabbage recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Andouille and Cabbage Recipe
Andouille and Cabbage is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Andouille and Cabbage is something which I have loved my entire 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 cook it.
The ingredients needed to make Andouille and Cabbage:
- Make ready unsalted butter
- Prepare Large Andouille sausages or 2 pounds fresh sweet Italian sausages or bulk sausage
- Make ready large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don’t use less cabbage….it’s the good stuff!)
- Take Garlic powder
- Prepare 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.
So that’s going to wrap this up for this distinctive dish andouille and cabbage recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
