Recipe of Homemade Andouille and Cabbage

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Before you jump to Andouille and Cabbage recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Decide To Consume.

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With regards to sitting down to dinner you should also think about lean proteins and also fish such as salmon. The great thing about salmon is that along with other nutrients it is also loaded with Omega-3. Protein is vital for your diet, however you do not need to eat a lot, as a 3 ounces is all you truly need. In addition before preparing your steak you will want to trim the fat that you can see from it to keep from consuming extra fat.

Following some of the suggestions above you will find that you can be living a healthier life. One thing that you need to actually avoid is all of the processed foods which you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let's go back to andouille and cabbage recipe. You can have andouille and cabbage using 5 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Andouille and Cabbage:

1. Prepare 3 Tablespoons of unsalted butter.
2. Get 3 of Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage.
3. You need 1 of large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage....it's the good stuff!).
4. Use 5 Tablespoons of Garlic powder.
5. Use of 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..

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