Simple Way to Prepare Any-night-of-the-week Andouille and Cabbage

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Any-night-of-the-week Andouille and Cabbage. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Andouille and Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Andouille and Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Andouille and Cabbage using 5 ingredients and 4 steps. Here is how you can achieve that.

Tastes MUCH better than the name implies.....;)

Ingredients and spices that need to be Make ready to make Andouille and Cabbage:

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

Steps to make to make Andouille and Cabbage

1. 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).
2. 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.
3. 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
4. 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.

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So that is going to wrap this up for this special food Steps to Make Perfect Andouille and Cabbage. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!