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Andouille and Cabbage
Andouille and Cabbage

Before you jump to Andouille and Cabbage recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Getting A Healthy Eater

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A more time-consuming pub cooking technique which also produces tasty meals is pit cooking. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals which are concealed in the floor. As the stones cool , their emitted heat cooks the food. To pit cookfirst dig a hole that is approximately three times larger than your own cookware. Line the pit with rocks and create a fire in the center. Once the flame has burnt rapidly for about an hour, push the warm coals and stone into the center. Twist your wrapped food or covered skillets on top of the stones and coals and put more on top. After a few hours, you’ll have some delicious camp food to relish.

We hope you got benefit from reading it, now let’s go back to andouille and cabbage recipe. You can cook andouille and cabbage using 5 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Andouille and Cabbage:
  1. Get 3 Tablespoons unsalted butter
  2. Take 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
  3. Prepare 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
  4. Prepare 5 Tablespoons Garlic powder
  5. Take Freshly ground black pepper
Steps to make Andouille and Cabbage:
  1. 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).
  2. 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.
  3. 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
  4. 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.

Stir in the shallots and garlic in olive oil. Add in the sliced cabbage, apple cider vinegar, thyme, salt, and pepper to the skillet and stir occasionally to soften. If adding, add beer or chicken stock (see variations) now. Stir in shredded carrots and saute for a minute or two to blend flavors. In the same skillet, melt the butter.

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