-Andouille sausage in a Creole cream sauce over cabbage ‘noodles’.
Yesterday, while preparing cabbage for the kraut crock with our son, he remarked “Look at these cabbage noodles”, talking about the long, thinly sliced cabbage shreds. And thus, a dish was born. Combined with Groundworks Farm Andouille sausage, seasonal veggies and a dreamy cream sauce, this is guaranteed to have you mopping up anything left in the bowl. (We’re farmers, not food photographers though… don’t judge the dish solely by the -slightly burry- photos!)
3 Andouille sausages (available at the Groundworks farm stand)
1 T pure lard (also available at the farm stand)
2 ish cups whole milk (since we have fresh Jersey cow’s milk, I recommend using half and half for part of this. The amount depends on the desired consistency.)
3 scallions (green onions), diced
2 or 3 small tomatoes, diced
1 or 2 garlic cloves (more if they are the tiny ones), minced or crushed
1/2 c shredded Parmasean cheese
2 dashes Eric’s Wicked Seasoning (opt.)
salt and pepper- to taste
2 T Organic cornstarch
Slice and fry (or fry and then slice) sausage and garlic until sausage is browned. Add onions and heat through. On low heat, stir in cornstarch until mixed. Add 1/2 of the milk (or cream), stir , then add the other half, stirring gently. After the sauce has begun to thicken, add remaining ingredients.
Start salted water to boil in a medium sauce pan. Slice about 3 cups green cable very thinly, leaving in long shreds. If you have a cabbage slicer, they work very well.
After water is boiling, add the cabbage shreds and stir in the water until they are all submerged. Cooking takes less than a minute; be sure to take them out before they are soft. Drain and set aside.
Serve dreamy Creole sauce over cabbage ‘noodles’, and make sure to have a Prairie Heritage Farm baguette lying around to sop up the leftover sauce!
Serves about 4.
PASTURED PORK, GLUTEN FREE, FARM, ORGANIC PRODUCE, REAL MILK, SEASONAL COOKING