Recipes Andouille and Cabbage at home

Andouille and Cabbage - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Andouille and Cabbage! A quick and easy dinner that is ready in under 40 minutes!

You can cook Andouille and Cabbage with 5 Ingredients and 4 steps. See the following guide!

1. 3 Tablespoons unsalted butter.
2. 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage.
3. 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. 5 Tablespoons Garlic powder.
5. Freshly ground black pepper.

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..