Cajun Cabbage and Noodles

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  Paprika, Smoked(5g)
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  Oregano, Dried(3g)
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  Thyme, Dried(3g)
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  Garlic powder(1g)
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  Onion powder(1g)
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  Cayenne Pepper, Ground(1g)
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  1/4 tsp salt ($0.02)
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  freshly cracked pepper (about 1/4 tsp) ($0.03)
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  Vegetable oil(15g)
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  Andouille Sausage, Pork, Smoked(369g)
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  Cabbage, Green(1440g)
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  1/4 cup water ($0.00)
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  Pasta, Egg Noodles, Wide, Dry(227g)
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  Butter(30g)
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  Green Onion (Scallion)
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  Hot Sauce, Frank'S RedHot

Instructions

1. 1Combine the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, and cayenne pepper in a small bowl and set aside.
2. 2Heat the vegetable oil in a large pot over medium-high heat. Slice the andouille sausage into ¼-inch rounds, add to the pot, and cook 6–8 minutes, stirring occasionally, until browned and edges are caramelized.
3. 3While the sausage cooks, bring a separate pot of salted water to a boil over high heat. Add the egg noodles and cook 6–7 minutes, stirring occasionally, until tender but not mushy. Drain in a colander and set aside.
4. 4Finely shred the cabbage. Add it to the pot with the sausage along with the Cajun spice mix and ½ cup water. Stir to combine, cover with a lid, and cook over medium heat 5–7 minutes, stirring occasionally, until the cabbage is wilted and softened.
5. 5Add the drained noodles and salted butter to the pot. Stir constantly over medium heat 2–3 minutes until the butter is melted and coats all ingredients evenly. Taste and adjust seasoning with salt as needed.
6. 6Divide the mixture evenly into 4 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a skillet over medium heat 3–4 minutes or in a microwave 2–3 minutes until warmed through. Top with sliced green onions and a splash of Frank's RedHot Sauce.