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Before you jump to Andouille and Cabbage recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
We are very mindful that having healthy meals can help us truly feel better within our bodies. Increasing our consumption of sensible foods while lowering the intake of unhealthy kinds contributes to a more healthy feeling. A bit of pizza does not make you feel as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult if it is snack time. You can spend numerous hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Here are a handful of healthy snacks that can be used when you need a quick pick me up.
If you’re not allergic to nuts, try having some almonds! As an all-in-one vitality booster, almonds offer many health advantages. These types of nuts possess quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, have the enzyme tryptophan that may often allow you to be sleepy. However, you won’t need a nap after eating and enjoying almonds. Alternatively they will just help your muscles and digestive system relax while also helping you feel less frustrated. Almonds frequently provide a general increased feeling of well-being.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit 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 do that.
The ingredients needed to make Andouille and Cabbage:
- Use 3 Tablespoons unsalted butter
- Provide 3 Large Andouille sausages or 2 pounds fresh sweet Italian pork sausages or bulk sausage
- You need 1 large green or Savoy cabbage, about 4 - 5 pounds, cored and thickly shredded (don't use less cabbage….it's the good stuff!)
- Use 5 Tablespoons Garlic powder
- Use Freshly ground black pepper
Steps to make Andouille and Cabbage:
- 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).
- 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.
- 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
- 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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