Published on: 10/06/2026
This news was posted by Oregon Today News
Description
Smothering may be best known as a comforting way to tenderize and prepare tough cuts of meat, but it's also a great technique to use with vegetables that can handle a slow braise, such as cabbage. In this recipe, the method is relatively hands-off, all while concentrating the cabbage's natural sweetness. By cooking it low and slow, the fibrous cabbage breaks down and turns buttery and ultra tender, making it a perfect pairing for crisp, browned andouille sausage. A small amount of stock combined with the pan juices creates a delicious gravy-like sauce that can be served over rice.
News Source : https://www.oregonlive.com/nytcooking/2026/10/790958515-smothered-cabbage-and-sausage.html
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