Cabbage with Andouille & Tasso
Makes 8 (1/2 cup) appetizer servings
2 tablespoons unsalted butter or margarine
1 cup julienne onions (see Note)
5 packed cups coarseley shredded cabbage
1/2 cup chicken stock or water
1 bay leaf
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
2 cups unpeeled julienned apples (see Note)
2 tablespoons dark brown sugar
1/2 pound Chef Paul Prudhomme's andouille smoked sausage, cut into 1/2 inch dice
1/4 pound Chef Paul Prudhomme's tasso, cut in 1/4 inch dice
how to prepare
Note: Julienned strips should be 1/8 x 1/8 x 2 inches. To keep the apples from discoloring after cutting, soak them in 2 cups of water mixed with 2 tablespoons lemon juice. Drain just before using.
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 the stock, bay leaf and Vegetable Magic. Stir well. Cook 5 minutes, stirring occasionally. Stir in the apples. Lower heat to medium and cook 15 minutes, stirring and scraping the bottom frequently. Stir in the sugar and mix well. Cook about 2 minutes, stirring and scraping frequently. Add the andouille and tasso. Stir well, then increase heat and cook for 5 minutes more, stirring and scraping frequently. Remove from heat, discard bay leaf and serve immediately.
Copyright © 2004 by Paul Prudhomme