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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (370g) Recipe makes 4 servings |
||
| Calories 509 | ||
| Calories from Fat 327 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.4g | 55% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 16.7g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 2329mg | 97% | |
| Potassium 985mg | 28% | |
| Total Carbohydrate 18.1g | 6% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 9.3g | ||
| Protein 28.8g | 57% | |
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Smothered Cabbage
By: Mommy Diva
Mar 8, 2007
This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? 
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SERVES 4 -6
Ingredients
- 1 lb smoked sausage, cut into small pieces
- 1 onion, large (diced)
- 1 head cabbage, medium size (chopped)
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
Directions
1
In a large saucepan, brown sausage over medium heat.2
Add onion and saute for 3 minutes.3
Add cabbage and cover.4
Cook about 50 minutes, stirring occasionally.5
Uncover and add seasonings, cook 5 minutes more.6
Serve as a main dish over rice or as a side with some cornbread, of course. ;).7
Enjoy! ;).
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- Course > Main Dish > One-Dish Meal
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- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southern > Cajun
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- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
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- Dietary > Kid Pleaser
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Margie99
On Mar 11, 2008
This was great. I will use less cayenne as we have 3 young ones and it was too hot for them. I used red cabbage because it is what I had. I am looking forward to making this again. I didn't realize that I hadn't reviewed it until I couldn't find it in my reviews. I HAD to go looking for it.
From: MsSally
On Jan 2, 2008
I served this as the main course in our Southern New Years dinner. It was fantastic. I loved the cayenne pepper. DH didn't like it so much and said it was too hot, but he's picky so his opinion doesn't count this time 
From: Galley Wench
On Sep 17, 2007
Great Sunday night dinner! Andouille sausage is not available in this part of the country so I used smoked sausage. For whatever reason it took over an hour to cook (probably our altitude) and was getting a little dry so I periodically added a little beer to make steam. Served over mashed potatoes with Coleman's mustard! DH was one happy camper!
From: cajun chef in Louisiana
On Jun 20, 2007
Yep, this is the real deal! I usually use bacon in my cabbage but think this is much tastier and with the sausage, you can eat it as your main dish with cornbread! If you ever get to Mulates, try the stuffed crabs!!! I'd be happy to show you around these parts!!! Thanks for the great recipe!!!
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