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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 Stamina Boosting Treats.

Wholesome eating helps bring about a feeling of wellness. When we eat more healthy foods and a smaller amount of the detrimental ones we typically feel much better. Eating more vegetables helps you feel better than eating a portion of pizza. This is often a problem, however, with regards to eating between meals. You can spend hours at the food market searching for an ideal snack foods to make you feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?

One of the most popular treats is yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You cannot beat yogurt when it comes to a healthy snack though. It is a protein-rich supply of healthy nutritional vitamins. Yogurt is simple for the body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Yogurt combines beautifully with nuts as well as seeds. This reduces your sugar consumption without lowering the taste of your snack.

A large selection of instant health snacks is easily obtainable. Deciding to live a healthy way of life can be as easy as you want it to be.

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 achieve that.

The ingredients needed to prepare Andouille and Cabbage:
  1. Provide 3 Tablespoons unsalted butter
  2. Get 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
  3. Get 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. Use 5 Tablespoons Garlic powder
  5. Use Freshly ground black pepper
Instructions 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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