Cabbage with Andouille, Cream and Hot Honey

A lovely head of cabbage was in a recent CSA box and we had some andouille in the freezer so this recipe from bon appetit  looked like a fun way to do something different with the cabbage. Said it served 6 but check below:

Cabbage with Andouille, Cream and Hot Honey

Hot honey

  • 1 cup honey
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne pepper


  • 1 large head of cabbage, outer leaves removed, cut into 6 wedges
  • Kosher salt
  • 2 slices bacon, cut into ½” pieces
  • 2 links andouille sausage, cut into ½” pieces
  • 2 cups heavy cream
  • 2 cups chicken broth
  • ½ cup cilantro leaves with tender stems
  • ½ cup parsley leaves with tender stems
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon lemon juice

Hot honey

Warm honey in a small saucepan over medium heat. Whisk in salt, paprika, and cayenne. Remove from heat; whisk in 1 Tbsp. water. Set aside.


Preheat oven to 300°. Generously season cut sides of cabbage with salt. Place wedges, cut sides up, on a rimmed baking sheet; pour 1 cup water into pan. Cover with foil; bake until tender about 1 ½ hours.

About a half hour before cabbage is done, cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp. Transfer to a plate. Cook sausage in same pan, stirring often, until lightly browned, about 3 minutes. Return bacon to pan and add cabbage, cream, and broth. Cook 1 minute. Using a slotted spoon, transfer cabbage to plates. Cook liquid in pan until reduced by half, 10—13 minutes. Spoon sauce over cabbage.

Toss cilantro and parsley in a medium bowl. Drizzle oil and lemon juice over and season with salt; toss to coat.

Scatter herb salad over cabbage and drizzle ½ cup hot honey over, serve and enjoy!

My verdict:

While the recipe was a little cheffy (lots of prep and dishes to clean), it was really good! It’s not a hard meal to make, just takes time for the cabbage to roast and you can do everything else while the cabbage is in the oven. Normally, I might have skipped the hot honey, but it was surprising how much it added to the dish. If you’re not into a lot of heat, you could easily use some sweet Italian sausage in place of the andouille but keep the hot honey!

bon appetit might have had a bigger cabbage, or intended this as a side dish, but for us, this was a good main course for 3 people, with everyone getting 2 wedges of cabbage. There was a lot of sauce, so we’re saving it and using it for the next time, because this is something we’ll be making again soon.


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