Smothered cabbage recipe

Ingredients

• ¼ cup kosher salt
• 6 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons freshly ground white pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried thyme
• 1 tablespoon cayenne pepper

• 4 tablespoons margarine or unsalted butter
• 1 large onion, chopped
• 2 links alligator or andouille sausage, sliced into ¹⁄8-inch rounds
• 4 cups chicken stock
• 1 small green cabbage (about 2 ½ pounds), sliced into ½-inch-thick shreds
• ½ red cabbage (about 1 ¼ pounds), sliced into ½-inch-thick shreds

Make the Cajun Seasoning
1. In a medium bowl, whisk together all ingredients. Transfer to an airtight container. (The leftover Cajun seasoning will keep for 6 months.)
Make the Cabbage
2. Heat the margarine in a large pot over medium-high heat. Add the onion and sausage and cook, stirring, until the onion is golden brown, 9 to 10 minutes. Reduce the temperature, add 1½ tablespoons Cajun seasoning, and cook, stirring occasionally, until the onion and sausage are very soft and browned, an additional 10 to 12 minutes. Add 1 cup of the stock and cook until nearly evaporated, 4 to 5 minutes.
3. Add the green and red cabbage and the remaining 3 cups stock. Raise the heat to medium-high and cook, stirring, until the cabbage fades in color but still retains a slight crunch, 18 to 20 minutes.