Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins
1 ½lbsandouille sausage, fresh chili grind, uncased
¾cupwater
1tbspolive oil
1cuponion, large chopped
3medium carrots, peeled and sliced 1/4" thick
10cupsbeef stock
1medium head of cabbage, cored, sliced 1 1/2" thick
28ozfire roasted tomatoes with liquid
1packet onion soup/dip mix
¼cupSteen's Pure Cane Vinegar
salt and pepper to taste
NOTE:
1
You can certainly use any ground meat you like, but I happen to have some fresh ground andouille sausage I had not cased, so I used it. It came out really nice.
INSTRUCTIONS:
2
In a sauté pan, sear off andouille sausage until just done, transfer contents to bowl, set aside. If you have crust in your pan, heat back up and add water. Scrape up pan and reduce, add to meat in bowl.
3
Heat pan to medium high, add olive oil, let come to temp. Add onions and carrots. Cook until onion are slightly charred on the ends. Pour into bowl with meat.
4
In a large pot, add stock and bring to a bowl, add onion soup packet.
5
Next add cabbage, tomatoes and contents of bowl. Bring up to a low simmer, cover and let cook 20 minutes. Test for salt.
6
Let simmer covered 10 more minutes. Add Steen’s, cover simmer 5 minutes. Test for salt.
1 ½lbsandouille sausage, fresh chili grind, uncased
¾cupwater
1tbspolive oil
1cuponion, large chopped
3medium carrots, peeled and sliced 1/4" thick
10cupsbeef stock
1medium head of cabbage, cored, sliced 1 1/2" thick
28ozfire roasted tomatoes with liquid
1packet onion soup/dip mix
¼cupSteen's Pure Cane Vinegar
salt and pepper to taste
Directions
NOTE:
1
You can certainly use any ground meat you like, but I happen to have some fresh ground andouille sausage I had not cased, so I used it. It came out really nice.
INSTRUCTIONS:
2
In a sauté pan, sear off andouille sausage until just done, transfer contents to bowl, set aside. If you have crust in your pan, heat back up and add water. Scrape up pan and reduce, add to meat in bowl.
3
Heat pan to medium high, add olive oil, let come to temp. Add onions and carrots. Cook until onion are slightly charred on the ends. Pour into bowl with meat.
4
In a large pot, add stock and bring to a bowl, add onion soup packet.
5
Next add cabbage, tomatoes and contents of bowl. Bring up to a low simmer, cover and let cook 20 minutes. Test for salt.
6
Let simmer covered 10 more minutes. Add Steen’s, cover simmer 5 minutes. Test for salt.
AuthorDartagnan
