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Cabbage with Andouille & Tasso

Makes 8 (1/2 cup) appetizer servings

ingredients
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
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

NoteJulienned 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

 
Price: $3.50
Quantity:
Vegetable Magic® 2oz.
Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

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