Boudin Blanc with Cabbage and Onion

Prepared by Chef Michael Anthony of Gramercy Tavern – New York, NY


  • 2 links /8 oz sausage (GT Boudin Blanc recipe at link below, but can use store-bought)
  • ¼ head savoy cabbage, sliced
  • 1 white onion, sliced
  • 1 garlic clove, minced
  • 1 tsp Chili oil
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Heat sauté pan
  2. Add drizzle of olive oil, and heat on low
  3. Sauté the sausage until lightly browned
  4. Add cabbage, onions, garlic and Chili oil
  5. Simmer for 5 minutes, and serve while hot
  6. Add salt and pepper to taste

Download Chef Michael’s Boudin Blanc recipe.