A family recipe for New Year's cabbage, cooked down with savory andouille or pork sausage, onion, Cajun seasoning, garlic salt, and a touch of hot honey until tender and flavorful.
1. Chop up your sausage and onion, then brown them down in a large pot or skillet. You want that sausage grease in there for flavor.
2. While that’s cooking, cut your cabbage in half, remove the core, slice it into strips, then cut into cubes so it cooks evenly.
3. Once the sausage and onion are nice and brown, make sure there’s a little grease left in the pan (add more if needed). Add in your chopped cabbage.
4. Stir it around and let the cabbage fry a little — that’s what helps it smother down. As it cooks down, add more cabbage if your pot has room.
5. I don’t usually add liquid. The only time I add a splash of water is if something starts sticking to the bottom.
6. Season with 1 tablespoon Britscookin’ Cajun Seasoning and give it a good mix. Let it keep cooking down, stirring every so often.
7. Taste and adjust seasonings. I like to add some garlic salt and about a tablespoon of hot honey (regular honey works too). It gives it that little extra flavor.
8. Continue cooking until the cabbage reaches the tenderness you like. I like mine soft, but if you like a little crunch, you can stop sooner.
9. When it’s almost to the tenderness I like, I put the lid on and let it finish smothering down until it’s perfect.
