This dish may be found on the New Year's Day table of every home
in south Louisiana. Tradition has it that cabbage eaten on January
1st will ensure financial security in the upcoming year.
- 1 large head of cabbage
- 1/2 pound andouille sausage, sliced
- 1/2 cup bacon drippings
- 1 cup onions, diced
- 1 cup celery, diced
- 1/2 cup bell pepper, diced
- 1/4 cup garlic, minced
- 1 cup green onions, sliced
- 1 1/2 cups chicken stock
- salt and cracked black pepper
Cut cabbage in quarters and discard the center heart and all large,
exterior leaves. Chop quarters into 2-3 pieces and separate the
leaves. In a 4-quart sauce pot, melt bacon drippings over medium
heat. Add onions, celery, bell pepper, garlic, green onions and
andouille. Sauté approximately 5 minutes or until vegetables
are wilted. Add cabbage and blend well into vegetable mixture. Continue
to sauté until cabbage leaves are wilted. Add chicken stock
and reduce heat to simmer. Cover pot and allow to cook, stirring
occasionally, for approximately 45 minutes. Season to taste using
salt and pepper and continue cooking until cabbage is well smothered.
This dish, similar to snap beans, will be overcooked by most standards.
However, this is the method preferred by both Cajuns and Creoles.