this casserole, especially on a cold winter's day.
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| Rick and Terri during a rare snowfall on the Peninsula |
Sausage and Cabbage Casserole
1 large Savoy cabbage (about 2
pounds)
1 pound sweet or mild Italian
pork sausage
2 Tbs butter, cut into small
pieces
(plus more for buttering
casserole)
Salt and Freshly ground black
pepper
Bring a large pot of salted
water to a boil. Lightly butter a deep 2-1/2 quart casserole dish (preferably
glass, with a lid). Cut cabbage in half and slice off of core, then chop slices
roughly. Discard core.
Turn oven to 300°F. Place
cabbage in boiling water, cover, and let water come back to the boil. Uncover
and boil for 3 minutes. Drain cabbage in a colander and run cold water over it
to stop cooking.
Put about 1/3 of the cabbage
in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and
dot with half the butter. Repeat, ending with a final layer of cabbage.
Press layers together gently, and dot top with remaining butter.
Cover* dish and bake for
2-1/2 hours total, uncovering for the 30 minutes (If there is not much moisture
in the bottom of the casserole after two hours, only leave uncovered for the
last 15 minutes).
*If you do not have a covered
casserole dish, cover dish tightly with foil, but try to avoid having the foil
touch the top layer.
