Repollo ahogado sureño

Ingredientes

• 1 Medium Green Cabbage
• 4 strips Bacon
• 1/2 pound Andouille Sausage
• 1 Medium Yellow Onion
• 4 Garlic Cloves
• 1/4 Cup Trinidadian Green Seasoning (optional)
• 1 tsp Paprika
• 1 Tsp Kosher Salt
• 1 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/2 Tsp Dried Thyme
• 1/4 Tsp Cayenne Pepper
• 1/4 cup Water
• 2 tbsp Butter
• Butter
• 1/4 cup All-purpose Flour
• 2 1/2 cups Buttermilk
• 1/4 pound Sausage

Preparación

1. 1

   --- Render Bacon and Sausage Fat ---

2. 2

   Chop the bacon and sausage into smaller pieces as evenly as possible. Set aside 1/4 cup of the sausage and reserve until later.

3. 3

   Mix seasonings together in a small bowl or ramekin.

4. 4

   Heat dutch oven pot on medium heat. Add bacon plus the diced sausage.

5. 5

   Add onions and garlic. Season with about a fourth of the spice mix.

6. 6

   Add the green seasoning if using and mix in well, stirring occasionally.

7. 7

   Add cabbage and stir trying to coat all the cabbage pieces in all the flavor from the rendered fat and sauteed vegetables.

8. 8

   Add a half cup water plus half the remaining spice mix.

9. 9

   Cover the dutch oven with the lid and cook over medium high heat for 20 minutes.

10. 10

    Add butter and cook another 20 minutes.

11. 11

    Remove the lid and allow the cabbage to cook to desired tenderness stirring frequently.

12. 12

    --- Make The Gravy (optional step) ---

13. 13

    Using a separate skillet heat to medium heat. Add the butter and melt. Add a 1/4 cup diced onions plus 1/4 cup of diced sausage and a pinch of the seasoning mix. Stir well.

14. 14

    Add the flour and mix well.

15. 15

    Mix in the buttermilk and give a good stir. Add more buttermilk if needed to achieve desired consistency.

16. 16

    --- Bake Cabbage (optional step) ---

17. 17

    Preheat oven to 375 degrees F.

18. 18

    Add gravy to the cabbage. Mix in well. Bake uncovered for 10 minutes. Serve.