Cabbage with Andouille Smoked Sausage

from the kitchen of Chef Paul Prudhomme

Makes 8 (1/2 cup) appetizer servings

ingredients
4 tablesppoons unsalted butter or margarine
2 cups julienne onions (see Note)
10 packed cups shredded cabbage
1 cup chicken stock or water
2 bay leaves, halved
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Vegetable MagicŪ
3 cups unpeeled julienned apples (see Note)
3 tablespoons dark brown sugar
1/2 pound andouille smoked sausage (preffered) or any other good smoked pork sausage such as Polish sausage (kielbasa) cut into 1/2-inch pieces
how to prepare

NoteJulienned strips should be 1/8 x 1/8 x 2 inches.

Melt the butter in a 4-quart saucepan over high heat.  Add the onions and sauté about 2 minutes, stirring occasionally.  Add the cabbage, then ½ cup of the stock, the bay leaves and Vegetable Magic; stir well.  Cook 5 minutes, stirring occasionally.  Stir in the apples and cook 15 minutes, stirring occasionally.  Stir in the brown sugar and the remaining ½ cup stock; mix well.  Cook about 2 minutes, stirring occasionally.  Add sausage and cook for 5 minutes more.  Remove from heat, discard bay leaves and serve immediately.

Copyright © 1984 by Paul Prudhomme