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Cabbage Gumbo Recipe

Cabbage Gumbo Recipe

Author: Ûrjânî Chénier Micklè

Date: 03 November 2022

Time: 12:58 pm



Make Groceries

Ingredients

  • 1 Cabbage head
  • 1 steak (cut into 1 inch cubes)
  • 1 red pepper (Jalapeño; cut and its pods removed)
  • 2 pound Creole Andouille sausages
  • Louisiana salt
  • Freshly ground black pepper
  • Zatarain's Cayenne pepper powder
  • 4 cups of milk
  • 2 tablespoons of white flour
  • eau
  • Spanish olive oil or Italian olive oil (butter can be a substitute for olive oil)


    • Utensils

  • Le Creuset Stockpot or Mauviel Copper stockpot
  • Le Creuset skillet or Mauviel Copper stockpot
  • Cuisinart Food processor
  • Cusinart Bamboo cooking spoon
  • Le Creuset Utensil rest
  • Laguiole knife
  • Cuisinart Bamboo Cutting board
  • Cuisinart French whisk
  • Duralex Mixing bowl or Ôcuisine Mixing bowl
  • Le Creuset Tablespoon
  • Ôcuisine measuring bowl
  • Molcajete (Optional: for grounding fresh black pepper)
  • Marius Fabre Marseille soap


  • Placez (place) the head of cabbage in a clean sink


  • Careful remove the cabbage leaves from its stem core.


  • Defausse (discard) the cabbage core stem.


  • Laver soigneusement, throughly wash, the cabbage leaves with a small piece of Marseille French soap, Provence Soap or Avignon Soap and eau froide (cold water) to make sure there isn’t any bugs and insects as well as dirt and soil on the cabbage leaves.


  • Rincez avement (thoroughly rinse) the cabbage leaves.


  • Coupe (cut) any thick stems from the cabbage leaves.


  • Coupe the de stemmed cabbage leaves into thin strips.


  • Placez the thinly cut cabbage leaves in a stock pot.


  • Pour eau froide half way inside of the stockpot.


  • Definissez (set) the range to medium low


  • Couverture (cover) the stock pot with its lid.


  • Coupe one white creole oignon into petit pieces.


  • Coupe the Creole Anduille sausage links into thin slices. About demi, half, an inch thick.


  • Coupe a coupe of steak into one inch cubes.


  • Pour deux tablespoons of huile d'olive into a skillet.


  • Definissez the range to medium or medium low.


  • Season and spice the finely coupe creole oignon, thinly cut creole andouille sausage and steak with Louisiana salt, and freshly ground black pepper.


  • Enlever the pods from a clean red pepper, Jalapeño, and cut it up into small pieces.


  • Placez the chopped Jalapeño, about demi, half, into the andouille and steak mixture.


  • Mettre (put) the other half of the chopped jalapeño into the stock pot of thinly cut cabbage leaves and water.


  • Saupoudrer (sprinkle) a small amount of Cayenne pepper powder into the mixture and stir.


  • Remuer (stir) the mixture with a bamboo cooking spoon or olive wood cooking spoon


  • Verifiez (check) the water level of the stock pot, so to the cabbage is not burning or that the water levelis not too low and close to scalding the cabbage leaves,


  • Pour eau froid over the thinly cut cabbage leaves until it blankets the top of the mound of thinly cut leaves.


  • Definissez your range to medium and await the water to boil.


  • Assurez-vous que (make sure) the mixture doesn’t stick to the skillet and/or burn.


  • Spoon the sautéed, seasoned and spiced andouille sausage and steak mixture out of the skillet and into the stockpot.


  • Pour more water into the stock pot until the water level just about blanket the top of the ingredients.


  • Cover the stock pot.


  • Raise the range setting to medium high.


  • Keep an eye on the water to check for boiling.


  • Mix together 2 cups of lait and 1 tablespoon of flour blanc with whisk.


  • Once the cabbage gumbo has boiled, turn the range down to low.


  • Stir the milk and flour mixture into the cabbage gumbo.


  • Serve the cabbage gumbo over a 1 cup mound of riz blanc.


  • Bon Appetit !




    • Cabbage Gumbo Recipe by Ûrjânî Chénier Micklè is licensed under Attribution-NonCommercial-NoDerivatives 4.0 International

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