About the Recipe
Ingredients
1/2 lb. Head of Cabbage
1 pack of thick cut Maple Bacon
1 lb. Smoked Andouille Sausage
1 medium or large Bell Pepper, roughly chopped
1 medium or large Onion, roughly chopped
1 Tbsp ground Pepper
1 tsp Salt 1 or 2 Tbsp of your favorite Cajun or Creole seasoning (Creole Kick)
3 cloves of Garlic, minced
2 Tbsp of Butter (optional)
2 Tbsp of White Viengar
3 Tbsp of Whitchersore Sauce
Preparation
Chop and Wash cabbage under cold water, leave in sink until ready
Place skilllet (Preferably cast iron) on medium heat. Sear Sasuage and Bacon. Pan doesnt have to be hot, where just preparing to brown chopped vegetables.
Set aside seared meats and add vegetables with garlic into pan. Once they start to brown add viengar and sauces with other seasoning. Also add few pieces of cabbage
Turn Heat down to a low medium and cover
Check parodically to add more chopped cabbage and chicken broth if you lose liquid in skillet from the weathering process