print this recipe email to a friend Cabbage with Andouille Smoked Sausage Makes 8 (1/2 cup) appetizer servings ingredients 4 tablesppoons unsalted butter or margarine 2 cups julienne onions (see Note) 10 packed cups shredded cabbage 1 cup chicken stock or water 2 bay leaves, halved 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic® 3 cups unpeeled julienned apples (see Note) 3 tablespoons dark brown sugar 1/2 pound andouille smoked sausage (preffered) or any other good smoked pork sausage such as Polish sausage (kielbasa) cut into 1/2-inch pieces how to prepare Note:  Julienned strips should be 1/8 x 1/8 x 2 inches. Melt the butter in a 4-quart saucepan over high heat.  Add the onions and sauté about 2 minutes, stirring occasionally.  Add the cabbage, then ½ cup of the stock, the bay leaves and Vegetable Magic; stir well.  Cook 5 minutes, stirring occasionally.  Stir in the apples and cook 15 minutes, stirring occasionally.  Stir in the brown sugar and the remaining ½ cup stock; mix well.  Cook about 2 minutes, stirring occasionally.  Add sausage and cook for 5 minutes more.  Remove from heat, discard bay leaves and serve immediately. Copyright © 1984 by Paul Prudhomme

Price: $3.00 Quantity: Vegetable Magic® 2oz. Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

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