Name: Creole Cabbage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: North America, Southern
Ingredients: 2 tablespoons olive oil, divided; 1 medium green pepper, chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 3/4 pound fully cooked andouille sausage links, sliced; 1 medium head cabbage, shredded; 1 large carrot, finely shredded; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 3 bacon strips, cooked and crumbled; 1 teaspoon Creole seasoning; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper

Open this recipe in the RecipeMuse app Open

Creole Cabbage

30 min10 servings

This is an easy Creole skillet recipe with a wonderful texture and delicious flavor. Feel free to adjust the seasoning to your taste. Sometimes I like to serve this over hot cooked rice. —Joan Hallford, North Richland Hills, Texas

Ingredients

2 tablespoons olive oil, divided

1 medium green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

3/4 pound fully cooked andouille sausage links, sliced

1 medium head cabbage, shredded

1 large carrot, finely shredded

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (10 ounces) diced tomatoes and green chiles, undrained

3 bacon strips, cooked and crumbled

1 teaspoon Creole seasoning

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Instructions

1 In a large skillet, heat 1 tablespoon oil over medium heat; add onion and green pepper. Cook and stir until crisp-tender, 3-5 minutes. Stir in garlic; cook and stir 1 minute longer. Remove and keep warm.

2 In same skillet, add remaining 1 tablespoon oil. Cook sausage until lightly browned, 2-3 minutes on each side. Return vegetable mixture to pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes.