Smothered Potatoes and Cabbage with Andouille

By RoketJSquerl

Ingredients

• 4 tablespoons butter divided
• 1 pound mild andouille or other milder smoked sausage, halved lengthwise and sliced 3/4 inch thick
• 2 pounds red-skinned potatoes, unpeeled and large diced
• 1-1/2 cups large dice sweet or yellow onion
• 1 teaspoon of kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon Cajun seasoning, or to taste, optional
• 2 cups chicken or beef broth
• 9 cups chopped cabbage, cut in bite-sized chunks (about 1/2 a large head)
• 2 teaspoons of apple cider vinegar, optional
• Dash dried red pepper flakes, or to taste, optional

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from deepsouthdish.com

Preparation

Step 1

Heat 2 tablespoons of butter (or oil) in a large pot; add andouille and cook until lightly browned, about 5 minutes. Add potatoes and onion; season to taste with salt and pepper and toss to coat.

Add 1 cup of the broth and half of the cabbage. Cover and cook over medium for 5 minutes. Stir, add 1/2 cup of broth and remaining cabbage; stir, cover and cook 10 minutes. Add remaining broth, stir and cook uncovered, gently stirring often, until potatoes are tender and cabbage reaches desired consistency, 5 to 15 minutes. Add remaining 2 tablespoons of butter, cider vinegar and red pepper flakes, if using. Toss, taste and adjust seasonings and transfer to serving platter with the juices.

Cook's Notes: Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor. Some brands are spicier than others. You may certainly substitute kielbasa or other milder smoked sausage, simply taste and adjust other seasonings. Substitute 2 cups of chopped, smoked ham for the sausage, or 6 slices of bacon, sliced then cooked. You may substitute bacon drippings, olive oil or other fat for the browning, but use butter to finish. In place of salt and pepper, I like to use Cavender’s Greek seasoning.