This Cabbage and Sausage Casserole recipe from Smitten Kitchen warms the body on a cold day and is best with a loaf of crusty, hearty bread and some spicy mustard. We love that it has just 4 simple ingredients, too!
Cabbage and Sausage Casserole
Salt
2 Tbsp unsalted butter
1lb breakfast sausage
1 large green cabbage (approx 2 lbs), cored and thickly shredded *
1. Heat oven 300F and bring a pot of salted water to a boil and butter a 9×13 baking dish, and remove sausage casings.
2. Place cabbage in boiling water, cover and let water come back to boil. Let boil for 3 minutes.
Drain cabbage in a colander and run cold water over it to stop cooking and drain.
3. Put 1/3 of cabbage in bottom of baking dish and cover with 1/2 of the sausage meat, then sprinkle with salt and pepper, and dot with butter. Repeat, ending with a top layer of cabbage and dot the top layer with butter.
4. Cover dish tightly with parchment paper, then with a lid or layer of aluminum foil (skipping the parchment paper might cause the cabbage to discolor during cooking).
5. Cook for 2 hours, then uncover the dish, unless there is very little liquid in the bottom. Continue cooking uncovered for another 30 minutes.
6. Enjoy with some crusty bread, cheese and mustard!