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We hope you got benefit from reading it, now let’s go back to andouille and cabbage recipe. You can have andouille and cabbage using 5 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Andouille and Cabbage:
- Use 3 Tablespoons unsalted butter
- Provide 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
- Use 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
- You need 5 Tablespoons Garlic powder
- You need Freshly ground black pepper
Instructions to make Andouille and Cabbage:
- 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).
- 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.
- 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
- 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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