Cajun Cabbage Stew - a stew of ground pork or beef, andouille sausage, cabbage, the trinity of onions, bell pepper and celery, potatoes and carrots, in a chicken or beef broth base with Rotel tomatoes.

Cajun Cabbage Stew

There isn't anything Earth shattering about this stew. It's just a good ole belly filling stew for cabbage lovers like me, and in fact, if you add in a little bit more broth in the second stage of cooking, you'll have a perfectly acceptable cabbage soup. I've used a variety of meats - andouille, ground beef, ground pork, Italian sausage, chorizo and even leftover brisket, but I like the ground beef and andouille combo the best.

Here in the Deep South, this is usually called Cajun Stew or Cabbage Stew, though if you add in some cooked rice at the end, or serve it over rice, it's a little like an unstuffed cabbage roll stew. Add the rice and increase the bell pepper quite a lot, and you've got a pretty good start to an unstuffed pepper soup.

Cajun Stew has the culinary Trinity of onions, bell pepper and celery, plus I like it with potatoes and carrots, and cabbage, of course. It's a simple one pot meal that is classic Cajun cooking. Most recipes will include a can of Rotel tomatoes for a little added flavor boost, though you can reduce the heat by using a can of regular diced tomato instead.

Kinda like seafood and Old Bay, I also like to season most of my cabbage dishes with a few shakes of Cavender's, which is a Greek seasoning that contains a mixture of about 13 separate seasonings and all kinds of goodness, but I didn't write it into the recipe since many of y'all may not keep that as a pantry staple. Good ole salt and pepper will do just fine.

For the base you can use either chicken broth or beef broth, or water with a base or bouillon. I tend to base which to use on the meats I'm using.

Now that's a comforting pot of goodness for us cabbage lovers y'all! I hear that once this tropical system (hopefully) or hurricane (hopefully not) passes this weekend, we might just see some near fall-like temperatures here in the Deep Coastal South. I am ready and this stew would be a great way to celebrate. Here's how to make it.



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Recipe: Cajun Cabbage Stew

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 1 hour 30 min |

Yield: About 4 to 6 servings

Ingredients

• 1/2 tablespoon of bacon drippings or butter
• 1 cup of chopped onion
• 1/4 cup of chopped green bell pepper
• 1 stalk (rib) of celery, chopped
• 2 teaspoons of chopped garlic
• 1/2 pound of ground pork or beef
• 1/2 pound of of mild andouille or other spicy smoked sausage, sliced
• 6 cups of water
• 3 teaspoons of chicken or beef bouillon or base (like Better Than Bouillon)
• 1 (10 ounce) can of diced tomatoes with green chilies (like Rotel), undrained
• 1 medium head of cabbage, halved, cored and sliced
• 1 large carrot, scraped and diced
• 1 large potato, peeled and diced
• Splash of apple cider vinegar
• 1/2 teaspoon of dried basil
• 1 teaspoon of dried parsley
• Kosher salt and freshly cracked black pepper, to taste
• 1/4 to 1/2 teaspoon of Cajun seasoning, or to taste

Instructions

Saute the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute. Add the garlic, ground beef and andouille sausage; cook until ground beef is browned. Drain off any excess fat that has accumulated. Add the water, bouillon and Rotel, bring to a boil, reduce heat to simmer, cover partially and let simmer at a low bubble for 1 hour.

Stir in the cabbage, carrot, potato, vinegar and seasonings. Cover and continue to simmer another 25 to 30 minutes, or until cabbage and vegetables reach the desired level of tenderness. Taste and adjust seasonings as needed before serving. May serve as is, or over cooked rice.

Cook's Notes: When using ground pork, I prefer chicken base and beef base with ground beef. Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use.

May also use spicy breakfast or Italian sausage (casings removed). For less heat, substitute one (14.5 ounce) can of diced tomatoes for the Rotel and use a milder sausage. May substitute broth or stock for the water and base. Add additional liquid for more of a soup-like consistency.

Source: http://deepsouthdish.com

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