Buttery Creole Cabbage and Sausage
Serving Size:
4-6
 
Ingredients
  • 1 Tbsp bacon drippings or olive oil
  • 1 (1 lb.) smoked sausage, cut crosswise, diagonally, into ½” slices
  • 2 sweet bell peppers (yellow or orange) cut into 1” pieces (about 3 cups)
  • 1 large, sweet onion, diced (about 1 ½ cups)
  • 1 Tbsp. chopped garlic cloves (about 2 medium cloves)
  • 2 lb. head green cabbage, trimmed, cored, and cut into 1” pieces (about 10 cups)
  • 1 Tbsp. plus 1 teaspoon Dale’s Buttery Steakhouse Blend seasoning, divided
  • ¼ tsp. Cayenne pepper, or to taste
  • ⅛ tsp. Celery salt
  • ¼ cup chopped fresh parsley, divided
  • ¼ cup mini sweet pickled peppers (can be found on most olive bars or in deli section of grocery stores) optional
  • 3-4 cups of hot, cooked white or Basmati rice, for serving
Directions
  1. Heat bacon drippings or olive oil in a large (12”-14”) cast iron skillet over medium high heat. 
  2. Once drippings or oil are hot and shimmering, add sausage slices and cook 3-4 minutes, stirring occasionally until sausage is beginning to brown. Add peppers and onions, stirring to combine ingredients in skillet; cook 5-6 minutes, stirring occasionally, until peppers and onions are slightly softened. Add garlic and stir to combine. Cook one more minute to soften garlic.
  3. Add cabbage, in batches, until cabbage has all been added to the skillet, and begins to wilt. Add all dry seasonings, reserving 1 teaspoon of Dale’s Buttery Steakhouse Blend seasoning for later use. Cook cabbage, stirring in 5 minute increments, until desired degree of tenderness is achieved, allowing the vegetables to get slightly golden browned. 
  4. To serve, sprinkle 3 tablespoons of the parsley on the cabbage mixture, sprinkle with the pickled sweet peppers; stir to combine ingredients in cabbage mixture. Add the remaining teaspoon of Dale’s Buttery Steakhouse Blend seasoning and remaining tablespoon of parsley to the rice; stir. Serve cabbage mixture over rice. Enjoy!