Why Make This Recipe
Southern Fried Cabbage with Andouille Sausage is a comforting dish that combines the bold flavors of sausage with the sweet and tender taste of cabbage. It’s a great way to enjoy a hearty meal that’s both filling and delicious. This recipe is easy to make, uses simple ingredients, and brings warmth to your kitchen. Plus, it’s perfect for family dinners or as a tasty side dish for gatherings.
How to Make Southern Fried Cabbage with Andouille Sausage
Ingredients:
- 8 ounces Andouille sausage
- 1 head cabbage
- 1/2 sweet yellow onion
- 4 cloves garlic
- 1 tablespoon brown sugar
- 3/4 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground nutmeg
- 1 to 2 tablespoons cooking oil (optional)
- 1 tablespoon apple cider vinegar
- Hot sauce (to taste)
Directions:
- Cut the sausage into rounds and then dice them into 1/2 inch pieces. Chop the cabbage, dice the onion, and mince the garlic.
- Heat a Dutch oven over medium flame. Add the sausage and cook until it is browned and crispy, about six minutes. Remove the sausage from the pot, leaving the fat behind.
- Add the diced onion, brown sugar, sea salt, black pepper, onion powder, garlic powder, crushed red pepper, and nutmeg to the pot. Sauté until the onion becomes fragrant, about five minutes. Add the minced garlic and cook for another minute.
- If there’s little oil left in the pot, add 1-2 tablespoons of cooking oil. Stir in the chopped cabbage and apple cider vinegar, ensuring the cabbage is well coated. Cover the pot and cook for about six minutes until the cabbage is tender.
- Uncover the pot and cook for another three minutes to let any excess water evaporate. Stir occasionally.
- Mix in the cooked sausage, adjust seasonings if needed, and serve hot with hot sauce on the side.
How to Serve Southern Fried Cabbage with Andouille Sausage
Serve this dish hot. It can be enjoyed on its own or as a side with cornbread, rice, or mashed potatoes. For an extra kick, offer hot sauce for those who like some heat.
How to Store Southern Fried Cabbage with Andouille Sausage
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the dish seems dry after reheating, add a splash of water to help it steam back to life.
Tips to Make Southern Fried Cabbage with Andouille Sausage
- Feel free to adjust the amount of sausage based on your preference. You can use more or less depending on how meaty you want the dish.
- Adjust the seasoning to your taste. If you like it spicy, add more crushed red pepper or hot sauce.
- Make sure not to overcook the cabbage; you want it to be tender but still slightly crisp.
Variation
You can switch out the Andouille sausage for other types of sausage such as smoked sausage or turkey sausage to suit your flavor needs or dietary preferences. Adding other vegetables like bell peppers or carrots can also enhance the dish.
FAQs
1. Can I use another type of cabbage?
Yes, you can use other types of cabbage such as green or Napa cabbage. They will work well in this recipe.
2. Is it possible to make this dish vegan?
Absolutely! You can use plant-based sausage alternatives and skip the cooking oil for a lighter version.
3. Can I freeze leftovers?
Yes, you can freeze Southern Fried Cabbage with Andouille Sausage. Just ensure it’s in an airtight container. Thaw in the fridge and reheat when ready to eat.
Southern Fried Cabbage with Andouille Sausage
Ingredients
Method
- Cut the sausage into rounds and then dice them into 1/2 inch pieces.
- Chop the cabbage, dice the onion, and mince the garlic.
- Heat a Dutch oven over medium flame. Add the sausage and cook until it is browned and crispy, about six minutes. Remove the sausage from the pot, leaving the fat behind.
- Add the diced onion, brown sugar, sea salt, black pepper, onion powder, garlic powder, crushed red pepper, and nutmeg to the pot. Sauté until the onion becomes fragrant, about five minutes. Add the minced garlic and cook for another minute.
- If there’s little oil left in the pot, add 1-2 tablespoons of cooking oil. Stir in the chopped cabbage and apple cider vinegar, ensuring the cabbage is well coated. Cover the pot and cook for about six minutes until the cabbage is tender.
- Uncover the pot and cook for another three minutes to let any excess water evaporate. Stir occasionally.
- Mix in the cooked sausage, adjust seasonings if needed, and serve hot with hot sauce on the side.