Prep 10 mins
Cook 55 mins
This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? ;)--
- 1 lb smoked sausage, cut into small pieces
- 1 onion, large (diced)
- 1 head cabbage, medium size (chopped)
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- In a large saucepan, brown sausage over medium heat.
- Add onion and saute for 3 minutes.
- Add cabbage and cover.
- Cook about 50 minutes, stirring occasionally.
- Uncover and add seasonings, cook 5 minutes more.
- Serve as a main dish over rice or as a side with some cornbread, of course. ;).
- Enjoy! ;).
Excellent cabbage and kielbasa recipe, full of home town flavor. Made as written with a couple of changes, I omitted the cayenne pepper, used a red onion and added sliced Baby Bella mushrooms, once everything was sauteed I poured in a bottle of Guinness Extra Stout and let simmer for 40 minutes covered and the final 10 minutes uncovered, which produced a nice sauce and a great meal. Thanks. Made for Mommy Diva's Cook-A-Thon 2012 ~ Fight Like a Girl!
Wimps, beware; but chiliheads, rejoice! :) I'd never made this with andouille before. Turning it into 'Cajun Cabbage' really did it for me. Was it ever spicy -- and delicious! The stores here all carry it in 12-oz. pkg. instead of 16-oz., so I was a little short on the sausage but otherwise followed the recipe exactly. However, the amount of meat didn't seem skimpy at all. In fact, if using a whole pound, I'd increase the cabbage. Thanks for sharing, and you keep fightin, girl!!
Being from South Louisiana, I've been making my version of this forever! My difference is; I use "Bacon" drippings to sauté my onions down, add cut up smoked ham, and season with...OK....are y'all ready for this? I season with Louisiana Crab Boil, the Powder Version. DONT use Liquid Crab Boil inside, it will make your Nose and Eyes burn!! Uh Uh Uh.....it is so good makes you want to Slap Your Momma! Never Slap a Southern Momma! We have this Every New Years and St. Patrick's Day! You can season wit as much Crab Boil as you like.