SAUSAGE & CABBAGE CASSEROLE
This recipe was in an old Kelloggs cookbook I picked up from a thrift shop. I thought it quite strange as it called for sultana bran in the main casserole. Admittedly I left out the sultana bran when I made this but instead added some cooked pasta to make a great one dish meal full of veggies.
Provided by Mandy
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil & brown sausages, remove from pan & slice thickly & place in a casserole dish.
- Melt butter & saute onion & garlic until tender, add tomato paste, cabbage, tomatoes & zucchini and cook for a few minutes.
- Blend all remaining ingredients, bring to the boil & pour over sausages.
- Bake covered in a moderate (180.C) oven for approx 1 hour.
- Combine topping ingredients & sprinkle over casserole.
- Bake for a further 5-10 mins uncovered.
Nutrition Facts : Calories 700.1, Fat 56.8, SaturatedFat 24.2, Cholesterol 142.8, Sodium 1673.2, Carbohydrate 23.1, Fiber 5.6, Sugar 10.2, Protein 28
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.
Provided by goushiangirl
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Remove casing from sausage and brown in skillet. Drain fat.
- Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp. Drain any extra liquid.
- Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
- Bake, uncovered, at 375 F for 20 minutes.
Nutrition Facts : Calories 905, Fat 72.5, SaturatedFat 30.9, Cholesterol 167.4, Sodium 2622.6, Carbohydrate 16.9, Fiber 3.1, Sugar 7.5, Protein 45.9
SAUSAGE & CABBAGE CASSEROLE
very tasty! grandmom gave me the recipe.good comfort food, good with crusty bread.try it, you will like it.
Provided by ngdarlen
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- stir fry cabbage, carrots, onions in water and bouillion till crunchy tender.
- add the remaining ingredients and stir gently.
- season to taste with the salt& pepper.
Nutrition Facts : Calories 479.8, Fat 29.6, SaturatedFat 11.5, Cholesterol 83.5, Sodium 641.8, Carbohydrate 32.8, Fiber 5.5, Sugar 8.5, Protein 21.2
SAUSAGE CABBAGE CASSEROLE
Fast and easy casserole. Savory smoke flavor sausage with that unique taste it gets from the cabbage. DELICIOSSSO!!!
Provided by Ms. Ayons dishes
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut sausage into 3-inch lenghths on the diagonal.
- In large, heavy, frying pan, heat butter. Add the onions, cabbage, chicken broth and bay leaf. Bring to a boil and cook 5 minutes.
- Add the remaining ingredients, along with the sausage.
- Serve portions of the cabbage topped with pieces of sausages.
Nutrition Facts : Calories 510, Fat 37.2, SaturatedFat 14.2, Cholesterol 90, Sodium 1774.8, Carbohydrate 28.9, Fiber 5.2, Sugar 19.4, Protein 16.9
SAUSAGE AND CABBAGE CASSEROLE
This is one of my personal recipes. Created it about 3 years ago, and perfected it until last winter, when I finally was satisfied with it ... It's a little bit of work in prep, and needs to cook for a while, but its well worth it. Very comforting, very filling, cheap and healthy. I do it a lot in the winter, its one of these dishes that warms you up.
Provided by Atheen
Categories Stew
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- First of all, prepare the cabbage. Put a big pot with water to boil. Do it first, this way it will get to the boiling point by the time you're done with the cabbage. Cut the cabbage head in half, then again in half, and then cut the core out by cutting the corner diagonally. Then cut it in inches wide strips, and separate them a little.
- Once the water boils, salt WELL, and put all the cabbage inches It will look like a lot, but don't worry, it will wilt down a lot too. Cover. As soon as the water returns to a boil, count 10 to 15 minutes, and drain. Reserve.
- As the cabbage is cooking, you can get started on the other vegetables. First the carrots. Peel them and cut them in 1/3 of an inch slices. Reserve.
- Wash the leeks. Leeks need to be really washed thoroughly (nothing worse than having your teeth grind on dirt when you eat). First remove the first couple of peels, cut the dark green hard part of and trim the roots. Then cut them in half, almost all the way, but leaving the bottom inch still attached.
- Wash them really well, check each leaf on both sides for dirt. Then chop them 2/3 of an inch thick chunks.
- TIP : when you prepare and wash leeks, remember to always do it the root side UP, so that the dirt washes out of the leeks instead of flowing further inches.
- Put them in a colander, and separate them, under running water to be safe for dirt . Reserve.
- Now chop some bacon in half inch thick chunks. I use about 6-7 slices of bacon, but you can use more if you like. Just don't use less, we need both the fat the bacon is going to release, and the flavor as a base for the cabbage.
- Just before you actually start cooking the dish, rinse the pot you cooked the cabbage in, put your potatoes in (skin on), lukewarm water, cover and put to boil. When it boils, add 2 cubes of Knorr vegetable bouillon cube, and salt liberally. Once it comes to a boil, pre-cook them for 20 minutes, then remove from the heat and leave in the scalding water untill you're ready for them.
- Now we are actually ready to start cooking.
- Start the bacon it in the braisier with a little olive oil on medium heat to get it started. Once its starting to become golden, remove it from the pan with a slotted spoon and reserve.
- In the same fat, add half a Tbsp of lard and saute the carrots on medium heat with a little salt. Cover for 5-10 minutes, toss, cover again, for another 5-10 minutes, until they are starting to become golden. Remove from the pan with a slotted spoon and reserve.
- In the same fat, lower the heat to medium low, toss in the leeks, with a Tbsp of butter (gotta have butter with leeks), salt and pepper, and cover it until it begins to melt, about 10 minutes.
- Add the cabbage and the bacon back in the pan and toss everything together until its mixed well.
- Push it a little to make room for the 2 sausages, and hide the carrots behind the barrier made by the sausages. I use Hillshire Farm. (NOTE : Always rinse the sausages under cold water when you take it out of the package). Taste the cabbage for salt. Then cover with 2 cups of beef stock. When I don't have time to make my own, I use Kitchen Basics beef stock, because as its low in sodium, it allows me to control the salt.
- Now peel the potatoes, and nest them well in the cabbage so they can suck up all the flavors. If you have extra potatoes you can put the extra ones on top of the sausages too.
- Turn the heat to low, now its simmer time. Put a nob of butter on top of each potato, and sprinkle them generously with paprika (paprika+cabbage+any kind of polish sausage = great together). Cover.
- Flipp them once after 30 minutes. Baste them with the juices and sprinkle them with Paprika on the other side. Cover for half an hour. After half an hour, spoon the juice over the potatoes and the cabbage to have them absorb the flavors. Do it again every half hour for the next 2 hours, keeping it covered. Check the cabbage for salt and rectify if necessary.
- NOTE : If you were making the dish a day in advance, this is where you would pause it.
- Uncover, turn the heat up to medium/medium low (you want it to reduce, but not burn the cabbage), and let the beef stock reduce almost all the way through.
- Slice the sausage and put it back in the braisier.
- Serve with Dijon Mustard.
- Enjoy !
- NOTE : never be afraid to cook cabbage for a long time (preferably braising it, like above). It's one of these vegetables that need a long cooking time to develop their sweetness and be good. The entire dish would be "cooked" per-se, an hour and a half earlier, but it needs that extra hour and a half, basting every 30 minutes, for the cabbage to taste right and the potatoes to absorb all the flavors of the dish. The more you cook this dish, the better it will get.
- It's also a great dish to make a day in advance and reheat covered on very low heat. In this case, stop it at the "pause" stage, when you uncover it and let the beef stock reduce for half an hour. It will finish reducing as you re-heat it, only, you would keep it covered first until it starts to simmer.
Nutrition Facts : Calories 568, Fat 29.9, SaturatedFat 11.9, Cholesterol 47.5, Sodium 828.3, Carbohydrate 65, Fiber 9.6, Sugar 8.8, Protein 12.6
LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE
This delicious recipe is one I tweaked from my Silver Spoon cookbook...the right seasoning in the sausage is the key to this dish, and where most of the flavor comes from...so season to your own liking...I'm going to list what I used...which is just right to my family... Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
- 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
- 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
- 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
- 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
- 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
- 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
- 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
- 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.
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