Note: Julienned strips should be 1/8 x 1/8 x 2 inches. To keep the apples from discoloring after cutting, soak them in 2 cups of water mixed with 2 tablespoons lemon juice. Drain just before using.
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 the stock, bay leaf and Vegetable Magic®. Stir well. Cook 5 minutes, stirring occasionally. Stir in the apples. Lower heat to medium and cook 15 minutes, stirring and scraping the bottom frequently. Stir in the sugar and mix well. Cook about 2 minutes, stirring and scraping frequently. Add the andouille and tasso. Stir well, then increase heat and cook for 5 minutes more, stirring and scraping frequently. Remove from heat, discard bay leaf and serve immediately.
Copyright © 2004 by Paul Prudhomme