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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

Recipe #215647 | 1¼ hours | 10 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

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? --

SERVES 4 -6 (change servings and units)

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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Featured Reviews for This Recipe

From: Stephie Biggs

On Jul 17, 2009

I make this same thing, except I use low fat turkey sausage and do not quite cook it as long so that my cabbage is a little more "crunchy." You can add your favorite seasoning during the browning of the sausage to give it a little zing (I like cajun seasoning, I don't use the cayenne). It's good with white beans and cornbread!

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From: happynana

On Jun 14, 2009

Very Good. We enjoyed this for lunch just by itself and ate the whole batch! I made as directed except that I cut the cooking time with lid to around 25 minutes due to time commitments. I think the 25 minutes was perfect. Thanks MD.

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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!

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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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