Ingredients
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1 1/4
-
5
-
3/4
-
3/4
-
1/8
-
1/8
-
-
-
-
-
-
-
-
-
Directions
Comforting Cabbage and Sausage Casserole, I’m not sure where this recipe came from, but it is so good! I have experimented with various ways of cutting the chopping the cabbage and tried different types of sausage, and they have all been enjoyed by me and my family The most important thing to remember is to drain the fat and excess liquid as directed, or the casserole will be thin and watered down , This was a nice variation on an older familiar recipe It’ll take more experimentation on my part to get it to the taste I remember, but it’s a quick and tasty recipe – thank you! I recommend using packaged ground sausage (so you don’t have to remove casings) and I would eliminate the addition of salt, since the sausage is already pretty salty I added a whole cabbage head (chopped) and I may try using 1/2 cup plain yogurt and 1/2 cup sour cream as mentioned by another review; the addition of yogurt, with it’s slight sour taste should balance the strong sausage flavor! I recommend everyone try their own modifications according to taste!, Sorry but this was not to our liking I followed the recipe exactly as written but we didn’t like the sour cream and cheese in this I wish I wouldn’t have added them as it wasn’t bad before that used regular sour cream and cheese but thought it made this dish taste odd
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Steps
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1
Done
|
Remove Casing from Sausage and Brown in Skillet. Drain Fat. |
|
2
Done
|
Stir in Cabbage, Cover, and Cook Over Medium Heat For 10 Minutes or Until Cabbage Is Tender-Crisp. Drain Any Extra Liquid. |
|
3
Done
|
Stir in Remaining Ingredients and Put in a Lightly Greased 9x9 Baking Dish. |
|
4
Done
|
Bake, Uncovered, at 375 F For 20 Minutes. |
