Ingredients
The following ingredients have 5 Servings
- 1/2 tablespoon bacon drippings or butter
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 rib celery, chopped
- 2 teaspoons chopped garlic
- 1/2 pound ground pork or beef
- 1/2 pound mild andouille or other spicy smoked sausage, sliced
- 6 cups of water
- 3 teaspoons chicken or beef bouillon or base (like Better Than Bouillon)
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
- 1 medium head cabbage, halved, cored and sliced
- 1 large carrot, scraped and diced
- 1 large potato, peeled and diced
- Splash apple cider vinegar, optional
- 1/2 teaspoon dried basil
- 1 teaspoon dried parsley
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 teaspoon Cajun or Creole seasoning, or to taste, optional
Instruction
- Sauté the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute.
- Add the ground beef or pork 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.
