Smothered Cabbage and Andouille

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.

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