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
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. If cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.
Add sausage and bacon. Cover and cook until cabbage is tender.
4 servings, 310 calories per serving