Without fail recipe ultimate Andouille and Cabbage easy, yummy, practical.
Good Evening every body, at this time you get present recipe Andouille and Cabbage with 5 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 5 ingredients and 4 stages of easy cooking Andouille and Cabbage.
Ingredients for Andouille and Cabbage
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Needed 3 Tablespoons : unsalted butter.
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Prepare 3 : Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage.
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Prepare 1 : large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!).
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Prepare 5 Tablespoons : Garlic powder.
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Needed : Freshly ground black pepper.
If all ingredients Andouille and Cabbage it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Andouille and Cabbage
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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)..
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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..
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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.
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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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