Saucisses au Chou (Pork Sausage with Green Cabbage)
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Pork sausages slow cooked in green cabbage make a great winter dish. For a French-Cajun adaptation, you can use smoked (and spicy) andouille.
Hands-on: 20 minutesTotal: 1 hour 20 minutes
- 1 head cabbage
- 1 Tbsp. baking soda
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- ½ lb. bacon, diced
- 8 pork sausages (4 oz. each)
- 1 cup white wine
- 1 tsp. salt
- 1 tsp. ground black pepper
- Wash the cabbage and cut off the leaves, discarding the first ones. Fill a large saucepan with water and bring to a boil over high heat. When the water reaches the boiling point, add the baking soda and cabbage leaves, and cook for 5 minutes. Then use a colander to drain them, and reserve.
- Take a French oven or any cast-iron pot, and melt the butter in it over medium-high heat. Combine with the oil. Add the bacon and cook for 2 minutes, stirring often with a wooden spoon. Using a fork, make small holes in the sausages, then add them to the pot and brown them on each side, for about 5 minutes total.
- Add the cabbage leaves to the pot, stir well, then pour in the white wine and reduce the heat to low. Add salt and pepper, and cover the pot. Simmer for 1 hour.
- Remove sausages from pot and cut into thick slices before serving.