smothered cabbage and andouille

★★★★★ 2 Reviews
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By Ellen Bales
from Indianapolis, IN

According to the website where I found this recipe, "this dish may be found on the New Year's Day table of every home in south Louisiana. Tradition has it that cabbage eaten on January 1st will ensure financial security in the upcoming year." Recipe:

serves 6
prep time 1 Hr
method Stove Top

Ingredients For smothered cabbage and andouille

  • 1 lg
    head of cabbage
  • 1/2 to 1 lb
    andouille sausage, sliced
  • 1/2 c
    bacon drippings
  • 1 c
    onions, diced
  • 1 c
    celery, diced
  • 1/2 c
    red, yellow, and orange sweet pepper, diced
  • 4 to 5 clove
    garlic, minced
  • 1 1/2 c
    chicken stock
  • salt and cracked black pepper

How To Make smothered cabbage and andouille

  • 1
    Cut cabbage in quarters and discard the center heart and all large, exterior leaves. Chop quarters into 2-3 pieces and separate the leaves.
  • 2
    In a 4-quart sauce pot, melt bacon drippings over medium heat. Add onions, celery, bell pepper, garlic, and andouille. Saute approximately 5 minutes or until vegetables are wilted. Add cabbage and blend well into vegetable mixture.
  • 3
    Continue to saute until cabbage leaves are wilted. Add chicken stock and reduce heat to simmer. Cover pot and allow to cook, stirring occasionally, for approximately 45 minutes.
  • 4
    Season to taste using salt and pepper and continue cooking until cabbage is well smothered. This dish, similar to snap beans, will be overcooked by most standards. However, this is the method preferred by both Cajuns and Creoles.
  • 5
    NOTE: The original recipe calls for green bell pepper, but all I had were the red, yellow, and orange, so I improvised. You may use either.