Smothered Cabbage And Andouille Recipes

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SMOTHERED CABBAGE



Smothered Cabbage image

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? ;)--

Provided by Mommy Diva

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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! ;).

Nutrition Facts : Calories 418.1, Fat 32.4, SaturatedFat 10.7, Cholesterol 69.4, Sodium 1564.2, Carbohydrate 16.2, Fiber 6.2, Sugar 9.5, Protein 16.9

SMOTHERED CABBAGE



Smothered Cabbage image

This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can't be beaten. It's perfect for a holiday or everyday meal, and leftovers freeze well.

Provided by Sandra Garth

Categories     Side Dish

Time 3h35m

Yield 8

Number Of Ingredients 7

4 quarts water
1 medium ham hock
1 large pork shank
2 tablespoons bacon drippings
1 large head cabbage - washed, cored, quartered, and cut into 2-inch slices
salt and freshly ground black pepper to taste
2 ½ cups chicken broth

Steps:

  • Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
  • Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
  • Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
  • Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 9.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 3.2 g, Sodium 448.7 mg, Sugar 5.4 g

SMOTHERED CABBAGE AND ANDOUILLE



SMOTHERED CABBAGE AND ANDOUILLE image

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: jfolse.com

Provided by Ellen Bales

Categories     Pork

Time 1h

Number Of Ingredients 9

1 large 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

Steps:

  • 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.

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