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Sausage and Cabbage Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients
  

  • 2 pounds fresh Breakfast or Italian pork sausage
  • 1 large green or Savoy cabbage about 4 pounds, cored and wedged
  • Salt
  • Freshly ground black pepper
  • Butter
  • Other options sprinkle with some vinegar, add some chopped onion, and/or use hot sausage

Instructions
 

  • Fry the pork sausage in skillet or a dutch oven. Remove when done.
  • Bring a large pot of salted water to a boil. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3-5 minutes. Drain and coarse chop the cabbage.
  • Put about 1/3 of the cabbage in the bottom of the dutch oven. Cover with 1/2 the meat. Sprinkle with salt and pepper and dot with slices of butter. Repeat, ending with a final layer of cabbage, and dot the top with butter.
  • Bake in a 350 degree oven. Cook for an hour, until the cabbage is soft and sweet. If there is a lot of liquid left in the bottom, uncover and cook over a medium flame on the stove until it thickens.