Cabbage and Sausage Casserole

Name: Cabbage and Sausage Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp prepared horseradish or mustard; 907 grams Italian sausage (sweet or hot); 907 grams Napa, savoy, or green cabbage; 118 milliliters sour cream

Cabbage and Sausage Casserole is a gluten free and primal recipe with 6 servings. One serving contains 579 calories, 24g of protein, and 51g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for Autumn. Head to the store and pick up horseradish, cream, napa, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Heat oven to 400F.Slice the cabbage 1/2 inch thick.

Ingredients you will need

Cabbage

Equipment you will use

Oven

Place 1/3 of the cabbage in a Dutch oven or casserole.From each sausage, trim 1 end and, starting at the other end, squeeze to remove the meat from the casing.Arrange half the sausage on top of the cabbage. Press firmly. Top with half the remaining cabbage and all the remaining sausage and press again.

Ingredients you will need

Cabbage

Sausage

Meat

Equipment you will use

Dutch Oven

Spread the remaining cabbage over the sausage. Cover with foil and bake until the cabbage is tender, about 1 hour, 40 minutes.

Ingredients you will need

Cabbage

Sausage

Spread

Equipment you will use

Oven

Aluminum Foil

Remove from oven.

Equipment you will use

Oven

Let stand for 5 minutes.Meanwhile, in a small bowl, combine the sour cream and horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture.

Ingredients you will need

Horseradish