Smothered cabbage and sausage

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.