Cabbage Boil
A Cajun-style one-pot boil of cabbage wedges, smoked sausage, baby potatoes and corn, finished with spicy garlic butter in the manner of a seafood boil.
- 900 g green cabbage
- 500 g baby new potatoes
- 2 pc corn on the cob
- 300 g kielbasa smoked sausage
- 1 pc onion
- 1 pc garlic bulb
- 6 pc garlic cloves
- 2 pc lemons
- 2 pc bay leaves
- 3 tbsp Cajun seasoning
- 1 tbsp sea salt
- 120 g unsalted butter
- 1 tsp smoked paprika
- 1 tsp hot sauce
- 10 g flat-leaf parsley
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- Step 1
Quarter the onion, halve the garlic bulb across its middle and halve one of the lemons. Put them in a large pot with about 3 litres of water, the bay leaves, 2 tbsp of the Cajun seasoning and the salt. Cover, bring to the boil and simmer for 10 minutes.
- Step 2
Meanwhile, cut the cabbage through the core into 8 wedges, leaving the core attached so the leaves hold together. Halve any large potatoes, cut each corn cob into three and slice the sausage into 3 cm pieces.
- Step 3
Add the potatoes to the pot and simmer for 8 minutes. Add the sausage, corn and cabbage, pushing the cabbage under the surface, and simmer for 10 minutes more, until the potatoes are tender and the thick end of a cabbage wedge gives easily to a knife but the wedge still holds its shape.
For the garlic butter
- Step 1
While the pot simmers, melt the butter in a small pan over a low heat. Thinly slice the garlic cloves, add them and cook gently for 2 minutes without browning. Stir in the remaining 1 tbsp Cajun seasoning, the paprika, hot sauce and the juice of the second lemon, and simmer for 2 minutes. Stir in the chopped parsley.
- Step 2
Lift the vegetables and sausage out with a slotted spoon, holding the cabbage over the pot for a moment so it drains, and arrange on a warm platter. Pour the garlic butter over and serve straight away, with extra hot sauce on the table.
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