ingredients

4 tablesppoons unsalted butter or margarine

2 cups julienne onions (see Note)

10 packed cups shredded cabbage

1 cup chicken stock or water

2 bay leaves, halved

2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®

3 cups unpeeled julienned apples (see Note)

3 tablespoons dark brown sugar

1/2 pound andouille smoked sausage (preffered) or any other good smoked pork sausage such as Polish sausage (kielbasa) cut into 1/2-inch pieces

how to prepare

Note: Julienned strips should be 1/8 x 1/8 x 2 inches.

Melt the butter in a 4-quart saucepan over high heat. Add the onions and sauté about 2 minutes, stirring occasionally. Add the cabbage, then ½ cup of the stock, the bay leaves and Vegetable Magic; stir well. Cook 5 minutes, stirring occasionally. Stir in the apples and cook 15 minutes, stirring occasionally. Stir in the brown sugar and the remaining ½ cup stock; mix well. Cook about 2 minutes, stirring occasionally. Add sausage and cook for 5 minutes more. Remove from heat, discard bay leaves and serve immediately.

Cabbage with Andouille Smoked Sausage

from the kitchen of Chef Paul Prudhomme

Makes 8 (1/2 cup) appetizer servings