shines with help from savory friends: andouille
sausage, bacon and onions.
was flummoxed: One prophecy predicted this, one predicted
that. The god broke out in a cold sweat, which rolled down
his body, dropped to the ground and sprung up as cabbage.
Explaining the vegetable’s divine stink.
first cabbage was a spindly plant — according to the
botanist’s version of the tale. Over time it amassed its
round head and proliferated into the big, bold brassica
family — all mustard sharp and broccoli pungent. These
days the paparazzi stalk kale, but the curly cutie comes
from a long line of celebrity greens.
nutritionist has it that cabbage is packed with superpowers.
The farmer depends on the crop’s cold-weather chops. The
cook likes its versatility; those crunchy layers can go
coleslaw mild, kimchee bold and sausage-studded spicy —
especially now, in the runup to the big day cabbage shares
with potatoes and Saint Patrick.
student of cabbage knows that all of the above are true.
Sometimes conflicting perspectives can be equally correct.
Just ask the sweaty Zeus.
green cabbage, about 2 pounds
teaspoon kosher salt
teaspoon freshly ground black pepper
pound smoked andouille sausage, cubed
strips bacon, thinly sliced crosswise, see note
clove garlic, finely chopped
tablespoon tomato paste
Toss: Quarter and core cabbage; slice into thin slivers.
Toss with salt and pepper, separating cabbage strands; set
Brown: Set a small heavy skillet over medium heat. When hot,
tumble in sausage cubes and cook, stirring, until brown,
about 3-4 minutes. Use a slotted spoon to scoop out sausage.
Drain on paper towels.
Crisp: Meanwhile, set a wide, heavy skillet over medium
heat. When hot, toss in bacon slivers and cook, stirring,
until crisp, about 3-4 minutes. Use a slotted spoon to scoop
out bacon and drain on paper towels along with the sausage.
Leave rendered bacon fat in the pan.
Caramelize: Tumble cabbage, onion and garlic into the hot
bacon fat. Cook, stirring, over medium heat, until the
vegetables turn a deep caramel brown, 30-35 minutes. In the
last 10 minutes, lower heat to prevent scorching.
Season: Stir in tomato paste; cook 1 minute. Tumble in
sausage and bacon and toss until hot. Enjoy.
For ease in slicing, wrap the bacon in waxed paper; freeze