Cabbage with Andouille & Tasso



Makes 8 (½ cup) appetizer servings


2 tablespoons unsalted butter or margarine
1 cup julienne onions (see Note)
5 packed cups coarseley shredded cabbage
½ cup chicken stock or water
1 bay leaf
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
2 cups unpeeled julienned apples (see Note)
2 tablespoons dark brown sugar
½ pound Chef Paul Prudhomme's Andouille, cut into ½-inch dice
¼ pound Chef Paul Prudhomme's Tasso, cut in ¼-inch dice

How To Prepare

Note: Julienned strips should be 1/8 x 1/8 x 2 inches. To keep the apples from discoloring after cutting, soak them in 2 cups of water mixed with 2 tablespoons lemon juice. Drain just before using.

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 the stock, bay leaf and Vegetable Magic®. Stir well. Cook 5 minutes, stirring occasionally. Stir in the apples. Lower heat to medium and cook 15 minutes, stirring and scraping the bottom frequently. Stir in the sugar and mix well. Cook about 2 minutes, stirring and scraping frequently. Add the andouille and tasso. Stir well, then increase heat and cook for 5 minutes more, stirring and scraping frequently. Remove from heat, discard bay leaf and serve immediately.

Copyright © 2004 by Paul Prudhomme

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