Southern Fried Cabbage with Andouille (Print Version)

# Ingredients:

01 - 1 lb andouille sausage, sliced
02 - 2 tbsp butter
03 - 1 medium onion, sliced
04 - 1 red bell pepper, sliced
05 - 4 garlic cloves, minced
06 - 1 medium head cabbage, cored and chopped
07 - 1/2 cup chicken stock
08 - 1 tbsp Bayou City All Purpose Seasoning
09 - 1 tbsp Bayou City Garlic Pepper
10 - 1 tsp onion powder
11 - 1 tsp smoked paprika
12 - Salt and pepper, to taste
13 - 1 tsp cayenne pepper (optional)

# Instructions:

01 - Prepare all ingredients before cooking to make the process smooth. Dice the onion into medium pieces and slice the red bell pepper into thin strips. Mince the garlic cloves finely. Core the cabbage and chop it into bite-sized pieces, about 1-inch squares. Slice the andouille sausage into rounds about 1/4-inch thick.
02 - Heat a large skillet or sauté pan over medium heat. Add the sliced andouille sausage and cook for 3-4 minutes, turning occasionally, until the pieces are browned on both sides and have released some of their flavorful oils. Using a slotted spoon, remove the sausage from the skillet and set aside on a plate, leaving the rendered fat in the pan.
03 - Add the butter to the sausage drippings in the skillet and let it melt. Add the sliced onion and red bell pepper to the pan. Season with the Bayou City All Purpose Seasoning, Bayou City Garlic Pepper, onion powder, and smoked paprika. Cook for 2-3 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
04 - Add the chopped cabbage to the skillet with the aromatics. Toss well to combine and coat the cabbage with the seasonings and flavored oils. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt and reduce in volume but still maintains some texture. The cabbage should be softened but not mushy.
05 - Pour the chicken stock into the skillet and return the browned sausage to the pan. Stir everything well to combine. Cover the skillet with a lid and reduce heat to medium-low. Cook for an additional 5 minutes until the cabbage is tender and has absorbed some of the flavorful liquid. The chicken stock will create steam that helps cook the cabbage while developing a light sauce.
06 - Remove the lid and taste the dish. Season with additional salt, freshly ground black pepper, and cayenne pepper if you prefer more heat. Adjust any seasonings as needed. Serve the Southern Fried Cabbage immediately as a side dish or as a main course with cornbread or rice on the side.

# Notes:

01 - Green cabbage works best, but you can use a mix of green and purple cabbage for a colorful presentation.
02 - For a milder version, substitute andouille with smoked sausage or kielbasa and omit the cayenne pepper.
03 - Leftovers keep well in the refrigerator for up to 3 days and often taste even better the next day as the flavors develop.

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