SAUSAGE AND CABBAGE

Sausage and Cabbage image

This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients - sausage, cabbage, butter and pepper - but after two and a half hours in the oven, it emerges mysterious and succulent.

Provided by Julia Moskin

Time 3h

Yield 6 servings

Number Of Ingredients 6

Ingredients

Salt
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
Crusty bread and mustard, for serving

Steps:

Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
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.
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, then 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.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 15 grams, Sodium 1129 milligrams, Sugar 2 grams, TransFat 0 grams