Andouille and Cabbage

Name: Andouille and Cabbage
Cuisine: American
Ingredients: 3 Tablespoons unsalted butter; 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage; 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage....it's the good stuff!); 5 Tablespoons Garlic powder; Freshly ground black pepper

PaulN @cook_6047903

Tastes MUCH better than the name implies.....;)

PaulN @cook_6047903

Tastes MUCH better than the name implies.....;)

Saved

Ingredients

3 Tablespoonsunsalted butter
3Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
1large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage....it's the good stuff!)
5 TablespoonsGarlic powder
Freshly ground black pepper

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Steps

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.