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Cabbage with Andouille Smoked Sausage

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Makes 8 (½ cup) appetizer servings


4 tablesppoons unsalted butter or margarine
2 cups julienne onions (see Note)
10 packed cups shredded cabbage
1 cup chicken stock or water
2 bay leaves, halved
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
3 cups unpeeled julienned apples (see Note)
3 tablespoons dark brown sugar
½ pound Chef Paul Prudhomme's Andouille smoked sausage (preferred) or any other good smoked pork sausage such as Polish sausage (kielbasa) cut into ½-inch pieces

How To Prepare

Note: Julienned strips should be 1/8 x 1/8 x 2 inches.

Melt the butter in a 4-quart saucepan over high heat. Add the onions and sauté about 2 minutes, stirring occasionally. Add the cabbage, then ½ cup of the stock, the bay leaves and Vegetable Magic®; stir well. Cook 5 minutes, stirring occasionally. Stir in the apples and cook 15 minutes, stirring occasionally. Stir in the brown sugar and the remaining ½ cup stock; mix well. Cook about 2 minutes, stirring occasionally. Add sausage and cook for 5 minutes more. Remove from heat, discard bay leaves and serve immediately.

Copyright © 1984 by Paul Prudhomme

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