Andouille Sausage With Fried Cabbage


Andouille Sausage With Fried Cabbage

6 slices bacon

4 cooked cajun style andouille sausage (Chef Bruce Aidells recommended)

1 red bell pepper

1 green bell pepper

1 onion

3  cloves garlic, minced (1 tbsp)

1 tsp cajun seasoning

1 tsp black pepper

1 small head green cabbage (1 lb)


Using kitchen shears or a sharp knife, cut bacon into small pieces.  Slice sausage into ½” rounds.  Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently.  Remove from pan, leaving drippings, and set aside.

Slice peppers and onion.  Add to pan and cook until peppers are tender and onions are translucent, 10-12 minutes.  Stir in garlic, cajun seasoning and black pepper.

Coarsely chop cabbage into 1” squares.  Add to the pan with peppers and onions.  Cover and cook for 5 minutes.

Add sausage and bacon.  Cover and cook until cabbage is tender.

4 servings, 310 calories per serving



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4 Replies to “Andouille Sausage With Fried Cabbage”

  1. Process Freezer food is a convenient way to purchase food and heat.  People know and the USDA knows that injecting frozen food with chemical compounds to prolong the condition of the food. The affects can be unhealthy.  Why do the USDA allow chemical compounds in foods? How much of the chemicals are used to prolong the life of this food until purchased by a consumer?  As a foodie yourself Do you think it is fare knowing people are eating foods that is injected with chemicals?

    1. I don’t know why the USDA allows it but I’m sure the answer is long, complicated and political, as it is with all government agencies.  It’s up to us, the consumer, to educate ourselves on the dangers of processed food additives.  

      There are many reasons why people choose this sort of food and even more reasons that they continue to eat it, long after they know the dangers.  I’ve covered a few of these reasons here. I try to encourage people to make small changes in an effort to move toward a healthier life!

  2. Hi Cynthia! Great to come by another of your life saving Recipes. Sausage and Fried Cabbage is such a beauty which is  perfect weeknight dinner. Glad to have learnt something. The next time I am preparing this, I would make sure to add black pepper. I have bookmarked this and would share too.

    1. I have to admit that this is one of my favorites!  It’s fast and easy to make…and it only uses one pan.  The beauty of a dish like this is that you can adjust the seasons as you see fit.

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