Prep the vegetables

• Dice the red and green bell peppers and the yellow onion.
• Mince the garlic.
• Cut the cabbage into fourths, remove the core and slice into thin strips.

Brown the andouille sausage

• Dice the andouille sausage and add to a large pot.
• Cook until brown on all sides and the fat renders.
• Remove and set aside.

Cook the breakfast sausage

• In the same pot, cook the sage breakfast sausage until no pink remains.

Soften the vegetables

• Add the onions and bell peppers and cook until softened.

Add the tomato paste

• Add the tomato paste and cook until it darkens.
• Mix it into the meat and vegetables.

Season and bloom the spices

• Season with Cajun seasoning, thyme, smoked paprika and black pepper.
• Let bloom for 30 seconds, then add the minced garlic and saute until fragrant.

Add the sauce

• Pour in the Worcestershire sauce.

Add the cabbage and simmer

• Add the sliced cabbage to the pot and stir until fully coated.
• Mix in the andouille sausage.
• Cover and let it cook.

Finish with beef base

• Remove the lid, stir in the beef base and let it cook a few more minutes.