Cabbage and Sausage Casserole

Cabbage and Sausage Casserole

Cabbage and Sausage Casserole

By maplewoodroad
2 hours 45 minutes

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Details
  • Servings:   2
  • Calories:   1022
  • Protein:   43g
  •  
  • Fiber:   15g
  • Sugar:   11g
  • Carb Total:   18g
  •  
  • Saturated:   33g
  • Fat Total:   84g
  •  
  • Gluten-Free:   True
  • Weight Watchers:   32 Points
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Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 lbs green or Savoy cabbage, cored and cut in 3/4” thick slices
  • 1 lb fresh sweet Italian sausage meat
  • 2 Tbsp salted butter
  • 1/2 Tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1-1/2 Tbsp minced garlic (optional)
  • 1/2 Tbsp hot pepper flakes (optional)
Instructions

Preheat the oven to 300°F. 

Butter a baking dish and put the first layer of cabbage in (about 1/3 of the chopped cabbage), then cover with about 1/2 of the sausage meat. 

Add some salt, pepper, and dots of butter. 

Repeat these layers, finishing with a layer of cabbage and another round of butter dots. 

Tip: If you’d like an extra layer of flavor, add some minced garlic or hot pepper flakes. 

Cover with parchment paper, then aluminum foil on top of that (the parchment paper will prevent the foil from interacting with the cabbage while baking). 

Bake for about 2 hours and check. The cabbage should be slightly brown and sweet (taste it). If you encounter some liquid on the bottom of the baking dish, bake for another 30 minutes uncovered. Otherwise, cover it up again and also bake for another 30 minutes.

Spoon into a shallow soup plate and serve with bread and mustard or maybe some egg noodles. 

View original preparation instructions

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