Cabbage and Sausage Casserole

Cabbage and Sausage Casserole
Christopher Baker

Serves 6
preparation
15
minutes
cooking
120
minutes

Ingredients

2
pounds
Napa, savoy, or green cabbage
2
pounds
Italian sausage (sweet or hot)
1/2
cup
sour cream
1
tablespoon
prepared horseradish or mustard

Directions

  1. Heat oven to 400°. Slice the cabbage 1/2 inch thick. Place 1/3 of the cabbage in a Dutch oven or casserole.
  2. From each sausage, trim 1 end and, starting at the other end, squeeze to remove the meat from the casing.
  3. Arrange half the sausage on top of the cabbage. Press firmly. Top with half the remaining cabbage and all the remaining sausage and press again. Spread the remaining cabbage over the sausage. Cover with foil and bake until the cabbage is tender, about 1 hour, 40 minutes. Remove from oven.
  4. Let stand for 5 minutes. Meanwhile, in a small bowl, combine the sour cream and horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture.
     
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 76 %
  • Fat 52 g
  • Sat Fat 19 g
  • Cholesterol 128 mg
  • Sodium 1,191 mg
  • Carbohydrate 11 g
  • Fiber 5 g
  • Sugar 5 g
  • Protein 25 g
What does this mean? See Nutrition 101.