Cajun Cabbage Stew Recipe 435

CAJUN CABBAGE SOUP

Steps:

• Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes.
• Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

CAJUN CABBAGE STEW

Steps:

• Bring your stock pot or Dutch oven to medium-high heat with the olive oil. Once the oil begins to shimmer and is just about to smoke, add the diced onion, celery, and green bell pepper. Saute until fragrant and tender, about 4-5 minutes.
• Add the minced garlic, sliced andouille sausage, and Cajun seasoning. Stir to combine and saute for 30 seconds to a minute.
• Pour in the diced tomatoes and add a portion of the chopped cabbage, stir, then add the remaining cabbage and broth. Cover and bring to a boil.
• Once your stew has started to boil, reduce the heat and cook at a simmer for 15-20 minutes, or until your cabbage is tender.
• Remove from heat when done and serve immediately.

CAJUN CABBAGE STEW

Steps:

• Sauté the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute.
• Add the ground beef or pork and andouille sausage; cook until ground beef is browned. Drain off any excess fat that has accumulated.
• Add the water, bouillon and Rotel, bring to a boil, reduce heat to simmer, cover partially and let simmer at a low bubble for 1 hour.
• Stir in the cabbage, carrot, potato, vinegar and seasonings. Cover and continue to simmer another 25 to 30 minutes, or until cabbage and vegetables reach the desired level of tenderness.
• Taste and adjust seasonings as needed before serving. May serve as is, or over cooked rice.

CONTEST-WINNING CAJUN CABBAGE

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

CAJUN CABBAGE STEW RECIPE - (4.3/5)

Steps:

• Saute the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute. Add the garlic, ground beef and andouille sausage; cook until ground beef is browned. Drain off any excess fat that has accumulated. Add the water, bouillon and Rotel, bring to a boil, reduce heat to simmer, cover partially and let simmer at a low bubble for 1 hour. Stir in the cabbage, carrot, potato, vinegar and seasonings. Cover and continue to simmer another 25 to 30 minutes, or until cabbage and vegetables reach the desired level of tenderness. Taste and adjust seasonings as needed before serving. May serve as is, or over cooked rice. Cook's Notes: When using ground pork, I prefer chicken base and beef base with ground beef. Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you'll need to make adjustments in the seasonings you use. May also use spicy breakfast or Italian sausage (casings removed). For less heat, substitute one (14.5 ounce) can of diced tomatoes for the Rotel and use a milder sausage. May substitute broth or stock for the water and base. Add additional liquid for more of a soup-like consistency.