INGREDIENTS
- 1 ea. Head of Cabbage about 2 lbs., chopped
- 1 Onion, chopped
- 1 package Beef Bacon
- 1 lb. Smoked Andouille Sausage cut into half inch rounds
- 1 ea. Yellow Bell Pepper medium, chopped roughly
- 1 ea. Green Bell Pepper medium, chopped roughly
- 1 tbsp. Kosher salt and Fresh Ground Pepper (to taste)
- 2 tbsp. Creole Seasoning (I used Sweet Smokie Joe's Creole Kick)
- 3 ea. cloves Garlic minced/pressed
- 2 tbsp. Butter (optional)