Creole Sauteed Cabbage

"Andouille or smoke sausage sauteed with cabbage, onions and creole seasoning. This comes from the noted Cajun Chef; Carlyn Shelton. Posted here for ZWT5."
photo by breezermom photo by breezermom
photo by breezermom
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by Heydarl photo by Heydarl
Ready In:


  • 1 head cabbage (chopped & drained)
  • 12 cup andouille sausage (smoked sausage can be substituted)
  • 1 small onion (chopped)
  • 1 slice bacon (cut in small pieces)
  • 1 teaspoon sugar
  • 1 tablespoon creole seasoning (cajun seasoning)
  • 1 tablespoon butter


  • Fry bacon and sausage in a large skillet about 15 min., add onions; saute until onions are wilted.
  • Add chopped, drained cabbage stir frequently, add sugar and seasonings, simmer until cabbage reaches desired texture.
  • Stir in butter right before serving.
  • Serve as a side dish or over rice.

Questions & Replies

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  1. I made chicken&shrimp Creole with rice as my main dish. I used this recipe as an inspiration for my cabbage side dish. I used 3 pieces bacon and one slice salt pork, diced. Cooked halfway, added onion, cooked til soft. Added small-chopped cabbage, salt, maybe 2 tsp creole spice, and butter. Sautéed til soft. Perfect go-with for spicy main dish. Also had rice and cornbread.
  2. I used this as a one dish meal! Increased the amount of sausage a bit to compensate, and used fabulous Conecuh County Original Smoked Sausage. Absolutely delicious! Thanks for sharing your wonderful recipe.
  3. This is a meal in itself. This was delicious. I used smoked sausage. I will make this again. Made for 123 Hit Wonders.
  4. Good cabbage recipe! Love what the creole seasoning does to the dish along with the andouille sausage. Thanks for submitting. Made for Zaar Tag.
  5. Great way to have cabbage! I made this last night & we both loved it. I cooked this in the wok, due to the amount of cabbage & had to use a very mild sausage, as it was all I could find. Added a little extra creole seasoning to make up for the sausage. I only cooked a half cabbage, leaving all other ingredients the same - this was the right amount for 4 servings as a side dish. Served with Recipe #372573 and Recipe #261583 for a wonderful dinner. Will definitely make this again. Made for ZWT5 by a Hell's Kitchen Angel.



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