Cajun cabbage with andouille or smoked sausage
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | Tsp.salt | |
| 1½ | Tsp.sweet paprika | |
| 1 | teaspoon | White pepper |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Ground red pepper (preferably cayenne) |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Dried sweet basil leaves |
| 4 | tablespoons | Unsalted butter |
| 2 | cups | Julienned onions (see Note) |
| 10 | Packed cups shredded cabbage | |
| 1 | cup | Basic Chicken Stock (recipe follows) |
| 2 | Bay leaves, halved | |
| 3 | cups | Unpeeled julienned apples (see Note) |
| 3 | tablespoons | Dark brown sugar |
| 1 | pounds | Andouille smoked sausage (preferred) or |
| Any other good pure smoked pork sausage | ||
| As Polish sausage (kielbasa), cut into | ||
| ½ | Inch pieces | |
Directions
Makes 8 ( ½ cup) appetizer servings.
Seasoning Mix (or substitute CAJUN MAGIC VEGETABLE MAGIC) NOTE: Julienned strips should be 1/8xl/8x2 inches.
In a small bowl, combine the seasoning mix ingredients; mix well.Set aside.
Melt the butter in a 4-quart saucepan over high heat. Add the onions and saute about 2 minutes, stirring occasionally.Add the cabbage, then ½ cup of the stock, the bay leaves and the seasoning mix; stir well.Cook 5 minutes, stirring occasionally.Stir in the apples and cook 15 minutes, stirring occasion ally.Stir in the sugar and the remaining ½ cup stock; mix well. Cook about 2 minutes, stirring occasionally.Add the andouille and cook and stir for 5 minutes more.
Remove from heat, discard bay leaves and serve immediately.
BASIC CHICKEN STOCK
10 cups cold water (see Note) 1½ to 2 lbs. chicken backs, necks, giblets (excluding liver) and/or bones 1 medium onion, unpeeled and quartered 1 rib celery 1 large clove garlic, unpeeled and quartered NOTE: Always start with cold water enough to cover the other stock ingredients.
Place all the ingredients in a large saucepan; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8, replenishing the water as needed to keep about 1 quart of liquid in the pan. Strain, cool and refrigerate until ready to use. (Note: Remember, if you are short on time, that using a stock simmered 20 or 30 minutes is far better than using just water in any recipe.) Makes about 1 quart.