Acorn Cabbage Bake Recipe
Ingredients
| Acorn squash | 2 Large | |
| Sausage meat | 1/2 pound | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Apple | 1 Small, chopped | |
| 2 cups shredded green cabbage | ||
| Slivered almonds | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 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.
Chef
