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United States, Camping

Cajun Butter Cabbage Boil

The viral one-pot cabbage boil: thick cabbage wedges, smoked sausage, corn and potatoes steamed in garlicky Cajun butter, made at the campsite.

ServingsServes 2
Total cooking time52 min
DifficultyEasy
About servingsSmoked sausage is already cooked, but keep it in the cooler below 5 °C until you start cooking.

Method

  1. Set the camp stove on flat, sheltered ground well away from tents and branches, with water close by. Cut the cabbage lengthways into wedges 4 to 5 cm thick, keeping a piece of core on each; the core holds the leaves together as they soften. Halve the potatoes to about 3 cm, cut the corn into 5 cm pieces, slice the sausage 2 cm thick on an angle, cut the onion into wedges and chop the garlic.

  2. Put the sausage in a 24 cm heavy pot (a Dutch oven is ideal) over medium heat and brown it for , turning, then lift it onto a plate. Leave the fat in the pot.

    Add in this stepSmoked sausage (fully cooked) 200 g

    medium heat

  3. Turn the heat down to low heat, melt the butter in the same pot and stir in the garlic, Cajun seasoning and smoked paprika for , just until fragrant. Burnt garlic turns bitter, so pour the butter into a mug as soon as it smells good.

    Add in this stepButter 50 gGarlic cloves 3Cajun seasoning 1 tbspSmoked paprika ½ tsp

    low heat

  4. Layer the onion and potatoes over the base of the pot (they need the most heat), then the corn, then the cabbage wedges on top, and tuck the sausage into the gaps. Pour in the stock and spoon the Cajun butter evenly over the cabbage. Cover tightly, bring to the boil over high heat for , then turn down to medium-low heat and let it steam for . Check the bottom once halfway and add a splash of water if it is nearly dry.

    Add in this stepOnion ½Baby potatoes 300 gCorn on the cob 1Green cabbage (a medium head is about 1 kg) ½Chicken stock 250 ml

    high heat→medium-low heat

  5. It is done when a knife slides easily into the potatoes and the cabbage core. Uncover and cook on medium heat for , spooning the juices from the bottom over the cabbage several times so it soaks up the butter.

    medium heat

  6. Taste, add salt if needed and scatter over the chopped parsley. Serve straight from the pot with plenty of the juices. Always grab the hot handles with heatproof gloves or a thick cloth.

    Add in this stepParsley 5 gSalt to taste

Cook's tip

Cajun seasonings vary a lot in salt, so only salt at the end after tasting. For foil packets, divide everything into single portions on two layers of heavy-duty foil, seal well and cook on a grill over hot coals for 35 to 45 minutes, carefully turning every 10 minutes.

Cooking it at camp

At home, make it exactly the same way on the hob in the same pot, with the same order and heat settings. Or assemble it to the end of step 4 in a lidded casserole and bake at 200 °C for 60 to 75 minutes, then uncover and baste with the juices.