Ingredients
- 4 ounces andouille sausage (sliced about 1/4 inch thick - optional)
- 3 ounces bacon (smoked bacon, cut into 1/2-inch pieces, 3 slices)
- 1/2 onion, diced (large sweet onion, Vidalia or Walla Walla are good varieties)
- 1/2 whole cabbage (medium head of green cabbage, thinly sliced)
- 1 teaspoon Creole seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons cider vinegar
- 1 1/2 tablespoon brown sugar
- 1 apple (large red apple, cored and chopped)
How to Make
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Step 1: In a large skillet over medium heat, cook the bacon (and andouille sausage, if you're including it) until done, about 4 to 5 minutes or so. Stir occasionally, to ensure even cooking. Transfer the cooked bacon and sausage to a platter, but leave the fat in the skillet.
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Step 2: Cook onion in the hot fat for about 3 to 4 minutes or until onion pieces are soft but not yet transparent.
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Step 3: Stir cabbage, Creole seasoning, salt, pepper, vinegar and brown sugar into the onion mixture, and cook over medium-low heat, stirring frequently, for about 20 to 30 minutes or until the cabbage is softened.
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Step 4: Stir apple chunks into the cabbage mixture, and cook another 4 to 5 minutes or until the apple pieces are tender and heated through. Serve immediately while still hot.
We hope you enjoy this recipe!
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