Andouille and Cabbage. Add onions, celery, bell pepper, garlic, and andouille. Add cabbage and blend well into vegetable mixture. Potatoes, cabbage and onions, simply seasoned and smothered down in broth with a spicy andouille sausage, is definitely a favorite in the Deep South.

Place cabbage in boiling water, cover, and let water come back to the boil. Cut cabbage in quarters and discard the center heart and all large, exterior leaves. Add onions, celery, bell pepper, garlic, green onions and andouille. You can have Andouille and Cabbage using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Andouille and Cabbage

Prepare 3 Tablespoons of unsalted butter.
You need 3 of Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage.
Prepare 1 of large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage....it's the good stuff!).
You need 5 Tablespoons of Garlic powder.
It's of Freshly ground black pepper.

This simple Cabbage Potato & Andouille Sausage Skillet dish includes everything you need for a hearty meal, made better-for-you with hardwood smoked turkey sausage. Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture. Stir in butter right before serving. If the pan seems dry at any point, stir in another splash.

Andouille and Cabbage instructions

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..

In the same skillet, melt the butter. Add remaining ingredients, and the sausage. German Breakfast sausages, cooked in the pan before frying the onions and cabbage (simply brown before adding the onions in the pan, don't cook all the way through since they will continue to cook with onions and cabbage, but you want to give them a good nice sear before adding in the veggies. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Stir in the carrots and potatoes.