Smothered Cabbage with Short Ribs and Andouille - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Smothered Cabbage with Short Ribs and Andouille

Prep Time: 2 and 1/2 Hours
Yields: 6 Servings

Comment:
The Germans of the river road in South Louisiana were farmers and cattle ranchers. Cabbage was a main ingredient on the German table in forms reaching from sauerkraut to braised. This Oktoberfest dish was often served casserole style, and many times pork ribs were substituted. Although this is a perfect meat and vegetable dish as is, it is often served over rice.

Ingredients:

1 large head of cabbage (soccer ball size)
6 (4-inch) beef short ribs
2 quarts beef stock
1 cup sliced carrots
1 large onion, quartered
1 stick celery, chopped
6 cloves garlic, smashed
1/2 pound andouille sausage, sliced
1/2 cup bacon drippings
1 cup diced onions
1 cup diced celery
1/2 cup diced bell peppers
1/4 cup minced garlic
1 cup sliced green onions
salt and cracked black pepper to taste
granulated garlic to taste

Method:
In a large stockpot, add short ribs, beef stock, carrots, quartered onion, chopped celery and smashed garlic. Bring to a boil, reduce to simmer and cook until ribs are tender but not falling apart, 1-1 and 1/2 hours. Remove ribs and set aside. Strain stock, reserve 2 cups stock and discard vegetables. Quarter cabbage and discard the center heart and large exterior leaves. Chop quarters into 2-3 pieces and separate leaves. In a 4-quart saucepan, melt bacon drippings over medium heat. Add andouille, diced onions, diced celery, bell peppers, minced garlic and green onions and sauté 5 minutes or until vegetables are wilted. Stir in cabbage and saute until leaves are wilted. Add reserved beef stock, bring to a boil then reduce to simmer. Add cooked ribs, cover pot and allow to cook 45 minutes, stirring occasionally and taking care not to break ribs. Season to taste with salt, pepper and granulated garlic. Continue cooking until cabbage is smothered. NOTE: This dish will be overcooked by most standards. However, this is the method preferred by the Germans and then adopted by the Cajuns and Creoles. If you wish to serve this casserole style, after the dish is fully cooked, pour into a decorative casserole dish, sprinkle with bread crumbs and bake at 350 degrees F until juices bubble slightly on the surface and bread crumbs brown.

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