Acorn Cabbage Bake Recipe
An empty belly is a great cook and Acorn Cabbage Bake is a great way to fill it. Serve this tasty Main Dish as often as you like! The primary ingredient in this is Vegetable. Not trying out this Acorn Cabbage Bake after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
2 large acorn squash
1/2 pound sausage meat
2 tablespoons butter or margarine
1 medium onion, chopped
1 small apple, pared, chopped
2 cups shredded green cabbage
2 tablespoons slivered almonds
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried leaf thyme
1/2 teaspoon crumbled dried leaf sage
Directions
Cut squash in half lengthwise; scoop out seeds and fibers.
Place in baking pan, cut-side-down; add 1/2 inch water.
Bake in preheated 400°F oven 20 minutes.
Meanwhile cook sausage meat in skillet until browned.
Drain off excess fat; add butter to pan.
Add onion, apple, cabbage and almonds; cook until vegetables are tender.
Add seasonings; mix well.
Turn squash halves cut-side-up; fill centers with cabbage mixture.
Return to baking pan; bake in 400°F oven 30 minutes.
Place in baking pan, cut-side-down; add 1/2 inch water.
Bake in preheated 400°F oven 20 minutes.
Meanwhile cook sausage meat in skillet until browned.
Drain off excess fat; add butter to pan.
Add onion, apple, cabbage and almonds; cook until vegetables are tender.
Add seasonings; mix well.
Turn squash halves cut-side-up; fill centers with cabbage mixture.
Return to baking pan; bake in 400°F oven 30 minutes.
