Cabbage Stew Cajun Style

Inspired by the recipe at the Kitchen of Deep South Dish.

  • 1/2 tablespoon of bacon drippings or butter
  • 1 cup of chopped onion
  • 1/4 cup of chopped green bell pepper
  • 1 rib of celery, chopped
  • 2 teaspoons of chopped garlic
  • 1/2 pound of ground pork or beef
  • 1/2 pound of mild andouille
  • 6 cups of water
  • 3 teaspoons of chicken or beef bouillon or base
  • 1 can of like Rotel, undrained
  • 1 medium head of cabbage, halved, cored and sliced
  • 1 large carrot, 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
  1. Saute the onion, bell pepper and celery in the bacon drippings or butter until softened; add the garlic and cook another minute.
  2. Add the garlic, ground beef and andouille sausage; cook until ground beef is browned.
  3. Drain off any excess fat that has accumulated.
  4. 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.
  5. 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.
  6. Taste and adjust seasonings as needed before serving. Serve as is, or over cooked rice.
Print Friendly, PDF & Email