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Before you jump to Andouille and Cabbage recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

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Maybe the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. If you find out it will require 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When compared with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many individuals wrongly believe that doing the dishes by hand uses less energy than a dishwasher. Especially if you ensure that the dishwasher is full prior to starting a cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, of course. A lot of it truly is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to andouille and cabbage recipe. To cook andouille and cabbage you need 5 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Andouille and Cabbage:

1. Take 3 Tablespoons unsalted butter
2. Get 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
3. Use 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
4. Use 5 Tablespoons Garlic powder
5. You need Freshly ground black pepper

Steps to make Andouille and Cabbage:

1. Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. Remove sausage casings and discard them (no need if you're using Andouille).
2. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
3. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with garlic powder, salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter
4. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

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