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CABBAGE WITH ANDOUILLE SMOKED SAUSAGE

Makes 8 (1/2 cup) appetizer servings

4 tablespoons unsalted butter or margarine
2 cups juilienned onions (see note)
10 packed cups shredded cabbage
1 cup chicken stock or water
2 bay leaves, halved
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
3 cups unpeeled julienned apples (see Note)
3 tablespoons dark brown sugar
1/2 pound Bryan smoked sausage cut into 1/2-inch pieces

NOTE: Julienned strips should be 1/8 x 1/8 x 2 inches.

Melt the butter in a 4-quart saucepan over high heat. Add the onions and saut about 2 minutes, stirring occasionally. Add the cabbage, then 1/2 cup of the stock, the bay leaves and Vegetable Magic; stir well. Cook 5 minutes, stirring occasionally. Stir in the apples and cook 15 minutes, stirring occasionally. Stir in the sugar and the remaining 1/2 cup stock; mix well. Cook about 2 minutes, stirring occasionally. Add sausage and cook for 5 minutes more. Remove from heat, discard bay leaves and serve immediately.

Copyright by Chef Paul Prudhomme