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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 Goodies that provide You Vitality.

We are all aware that eating healthy foods can help us really feel better within our bodies. Increasing our consumption of sensible foods while decreasing the intake of unhealthy ones contributes to a more healthy feeling. A salad tends to make us feel better than a piece of pizza (physically at any rate). Deciding on healthier food choices can be difficult when it’s snack time. Finding snack foods that help us feel better and enhance our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?

If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the morning. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than highly processed grains included in white bread.

You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight 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 cook it.

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. Take 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. Get 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.

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