Best Sausage And Cabbage Casserole Recipes

LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE

Steps:

• 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
• 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
• 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
• 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
• 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
• 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
• 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
• 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
• 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.

SMOKED SAUSAGE AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350°F. 2. Grease the bottom and halfway up the sides of an ovenproof casserole with some of the fat. 3. Add the cabbage, water or broth. 4. Place the sliced kielbasa sausage on top of the cabbage. 5. Dot the cabbage in a few places with some more fat, then cover with a lid or foil and place it in the oven for approximately 40 minutes, removing the cover in the last 10 minutes so it will brown a little on top.

CABBAGE AND SAUSAGE CASSEROLE

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. Drain well
• 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 (commenters who skipped the parchment said that their vegetables discolored against the foil), 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. In our case, there was not a lot of liquid but I hoped to get a little color on the top so left it uncovered for the remaining time.

SAUSAGE CASSEROLE WITH SAVOY CABBAGE AND BUTTER BEANS

Steps:

• Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened.
• Add the sausages and gently brown.
• Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine.
• Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes.
• Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole.
• Simmer for 5 minutes before serving.

SAUSAGE AND CABBAGE CASSEROLE

Steps:

• First of all, prepare the cabbage. Put a big pot with water to boil. Do it first, this way it will get to the boiling point by the time you're done with the cabbage. Cut the cabbage head in half, then again in half, and then cut the core out by cutting the corner diagonally. Then cut it in inches wide strips, and separate them a little.
• Once the water boils, salt WELL, and put all the cabbage inches It will look like a lot, but don't worry, it will wilt down a lot too. Cover. As soon as the water returns to a boil, count 10 to 15 minutes, and drain. Reserve.
• As the cabbage is cooking, you can get started on the other vegetables. First the carrots. Peel them and cut them in 1/3 of an inch slices. Reserve.
• Wash the leeks. Leeks need to be really washed thoroughly (nothing worse than having your teeth grind on dirt when you eat). First remove the first couple of peels, cut the dark green hard part of and trim the roots. Then cut them in half, almost all the way, but leaving the bottom inch still attached.
• Wash them really well, check each leaf on both sides for dirt. Then chop them 2/3 of an inch thick chunks.
• TIP : when you prepare and wash leeks, remember to always do it the root side UP, so that the dirt washes out of the leeks instead of flowing further inches.
• Put them in a colander, and separate them, under running water to be safe for dirt . Reserve.
• Now chop some bacon in half inch thick chunks. I use about 6-7 slices of bacon, but you can use more if you like. Just don't use less, we need both the fat the bacon is going to release, and the flavor as a base for the cabbage.
• Just before you actually start cooking the dish, rinse the pot you cooked the cabbage in, put your potatoes in (skin on), lukewarm water, cover and put to boil. When it boils, add 2 cubes of Knorr vegetable bouillon cube, and salt liberally. Once it comes to a boil, pre-cook them for 20 minutes, then remove from the heat and leave in the scalding water untill you're ready for them.
• Now we are actually ready to start cooking.
• Start the bacon it in the braisier with a little olive oil on medium heat to get it started. Once its starting to become golden, remove it from the pan with a slotted spoon and reserve.
• In the same fat, add half a Tbsp of lard and saute the carrots on medium heat with a little salt. Cover for 5-10 minutes, toss, cover again, for another 5-10 minutes, until they are starting to become golden. Remove from the pan with a slotted spoon and reserve.
• In the same fat, lower the heat to medium low, toss in the leeks, with a Tbsp of butter (gotta have butter with leeks), salt and pepper, and cover it until it begins to melt, about 10 minutes.
• Add the cabbage and the bacon back in the pan and toss everything together until its mixed well.
• Push it a little to make room for the 2 sausages, and hide the carrots behind the barrier made by the sausages. I use Hillshire Farm. (NOTE : Always rinse the sausages under cold water when you take it out of the package). Taste the cabbage for salt. Then cover with 2 cups of beef stock. When I don't have time to make my own, I use Kitchen Basics beef stock, because as its low in sodium, it allows me to control the salt.
• Now peel the potatoes, and nest them well in the cabbage so they can suck up all the flavors. If you have extra potatoes you can put the extra ones on top of the sausages too.
• Turn the heat to low, now its simmer time. Put a nob of butter on top of each potato, and sprinkle them generously with paprika (paprika+cabbage+any kind of polish sausage = great together). Cover.
• Flipp them once after 30 minutes. Baste them with the juices and sprinkle them with Paprika on the other side. Cover for half an hour. After half an hour, spoon the juice over the potatoes and the cabbage to have them absorb the flavors. Do it again every half hour for the next 2 hours, keeping it covered. Check the cabbage for salt and rectify if necessary.
• NOTE : If you were making the dish a day in advance, this is where you would pause it.
• Uncover, turn the heat up to medium/medium low (you want it to reduce, but not burn the cabbage), and let the beef stock reduce almost all the way through.
• Slice the sausage and put it back in the braisier.
• Serve with Dijon Mustard.
• Enjoy !
• NOTE : never be afraid to cook cabbage for a long time (preferably braising it, like above). It's one of these vegetables that need a long cooking time to develop their sweetness and be good. The entire dish would be "cooked" per-se, an hour and a half earlier, but it needs that extra hour and a half, basting every 30 minutes, for the cabbage to taste right and the potatoes to absorb all the flavors of the dish. The more you cook this dish, the better it will get.
• It's also a great dish to make a day in advance and reheat covered on very low heat. In this case, stop it at the "pause" stage, when you uncover it and let the beef stock reduce for half an hour. It will finish reducing as you re-heat it, only, you would keep it covered first until it starts to simmer.

SAUSAGE AND CABBAGE CASSEROLE

Steps:

• Crumble sausage into a deep, 3-quart, heat-resistant, non - metallic casserole and add onion; heat, uncovered, in microwave oven 7 minutes or until sausage is cooked and onion is tender.
• Stir frequently; drain off excess fat.
• Add cabbage, tomatoes, sugar, oregano, salt and pepper; stir to combine.
• Heat, covered, in microwave oven 8 to 10 minutes or until cabbage is tender.
• In a small cup mix flour and water until smooth; gradually stir flour mixture into sausage mixture.
• Heat, uncovered, in microwave oven 3 minutes, stirring frequently until thickened.