This recipe is low carb and high fiber - great for diabetics too!
2 Tbsp olive oil
2 Tbsp butter - divided
1 small green cabbage or half a medium - sliced into 1/4” shreds (bagged shredded cabbage is too small and fine for this)
1 medium onion, cut into halved slices
1 smoked Andouille sausage cut in half moons (amount is up to your liking)
2 minced garlic cloves (larger rather than smaller)
6 oz of frozen black eyed peas, cooked for 4 minutes in the microwave w/ 1 Tbsp water
1/3 c low sodium chicken broth
Cajun seasoning
In a large nonstick frying pan with sides, heat olive oil and 1 Tbsp butter on medium heat. Once butter has melted and starts to sizzle, add the Andouille sausage and cook until it begins to carmelize. Remove from pan to a plate making sure you leave the seasoned fat in the pan. Set aside.
Add the onion slices and coat with oil. Shake on enough Cajun seasoning to lightly coat. Cook onions until they begin to soften. Add the sliced cabbage to the onions. Add more Cajun seasoning and “stir fry” until cabbage just begins to soften. Add garlic, cooked black eyed peas and chicken broth. Taste for seasoning and add salt or more Cajun seasoning if necessary.
Add in the cooked Andouille along with the resting juices. Keep “stir frying” until the majority of liquid has reduced then add the other 1 Tbsp of butter. When butter has been mixed in and there is no liquid left in the pan, it’s ready to serve!
2 Tbsp olive oil
2 Tbsp butter - divided
1 small green cabbage or half a medium - sliced into 1/4” shreds (bagged shredded cabbage is too small and fine for this)
1 medium onion, cut into halved slices
1 smoked Andouille sausage cut in half moons (amount is up to your liking)
2 minced garlic cloves (larger rather than smaller)
6 oz of frozen black eyed peas, cooked for 4 minutes in the microwave w/ 1 Tbsp water
1/3 c low sodium chicken broth
Cajun seasoning
In a large nonstick frying pan with sides, heat olive oil and 1 Tbsp butter on medium heat. Once butter has melted and starts to sizzle, add the Andouille sausage and cook until it begins to carmelize. Remove from pan to a plate making sure you leave the seasoned fat in the pan. Set aside.
Add the onion slices and coat with oil. Shake on enough Cajun seasoning to lightly coat. Cook onions until they begin to soften. Add the sliced cabbage to the onions. Add more Cajun seasoning and “stir fry” until cabbage just begins to soften. Add garlic, cooked black eyed peas and chicken broth. Taste for seasoning and add salt or more Cajun seasoning if necessary.
Add in the cooked Andouille along with the resting juices. Keep “stir frying” until the majority of liquid has reduced then add the other 1 Tbsp of butter. When butter has been mixed in and there is no liquid left in the pan, it’s ready to serve!
