Served with a slice of toasted sourdough bread and farmers market green beans from Michigan... this is dinner. God bless leftovers!
Ingredients:
2 lbs Napa, savoy, or green cabbage
2 lbs Italian sausage (hot or sweet)
1/2 cup sour cream
1 tbsp prepared horseradish or mustard
Kosher salt and pepper, to taste
- Heat oven to 400 degrees. Slice the cabbage 1/2 inch thick. 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, sprinkle salt and pepper, and all the remaining sausage and press again. Spread the remaining cabbage over the sausage. Sprinkle salt and pepper.
- Cover with foil and bake until the cabbage is tender, about 1 1/2 hours. Remove from the oven.
- Let stand for 5 minutes. Meanwhile, in a small bowl, combine the sour cream and mustard. Slice the casserole into wedges and serve with the sour cream mixture.
(Recipe adapted from Real Simple)
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