5 ingredient sausage and cabbage seemed like a good fall dish, since I had a couple of those cute pointy cabbages from my CSA and sausage in the freezer.
Then it was 80°.
The Accidental Locavore waited until the temperature shot back down and gave this a try.
Putting it together is quick and easy, but it needs 2 ½ hours to cook, so plan ahead (or save for a weekend).
5 Ingredient Sausage and Cabbage Casserole
- 3 tablespoons unsalted butter
- 2 pounds fresh sweet Italian pork sausages or bulk sausage
- 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
- Freshly ground black pepper
Heat oven to 300°.
Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish.
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.
Remove sausage casings and crumble the sausages in a bowl.
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 butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
Cover dish tightly with a layer of parchment paper, cut to the shape of your dish and top with a lid or a layer of aluminum foil.
Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned.
After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
Serve with mustard and some crusty bread and enjoy!
Who knew 5 ingredients could be this good! I’m not sure if these “conehead” cabbages we’ve been getting are sweeter than the normal green cabbage, but they are cute and really tasty! If you can find them, try them (the cores are almost non-existent for easy prep). I had two of them, about 2 pounds, and a pound package of Boerewors, a South African inspired sausage from Jacuterie, so halved the recipe and it easily fed two.
It was delicious and buttery and the sausages were great with it! You could use almost any sausage, so feel free to improvise. A strong Dijon was a nice addition but even a milder coarse mustard went well.
Give it a try when you have a couple of hours to cook it. If you didn’t care about browning the top, it would probably work well in a slow cooker.
Let me know what you think.