Sausage And Cabbage Casserole Recipe
Ingredients
| 2 pounds bulk breakfast sausage | ||
| 1 medium onion, coarsely chopped | ||
| 2 pounds cabbage, cored and coarsely chopped | ||
| Whole peeled tomatoes | 1 Can (10oz), undrained | |
| Sugar | 1 Tablespoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Flour | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
Crumble sausage into a deep, 4 quart, heat-resistant, non-metallic casserole and add onion.
Heat, uncovered, on roast for 14 minutes or until sausage is cooked and onion is tender.
Stir frequently.
Drain off excess fat and crumble.
Add cabbage, tomatoes, sugar, oregano, salt and pepper.
Stir to combine.
Heat, covered, on roast for 25 to 30 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, on roast for 4 minutes, stirring frequently until thickened.
Heat, uncovered, on roast for 14 minutes or until sausage is cooked and onion is tender.
Stir frequently.
Drain off excess fat and crumble.
Add cabbage, tomatoes, sugar, oregano, salt and pepper.
Stir to combine.
Heat, covered, on roast for 25 to 30 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, on roast for 4 minutes, stirring frequently until thickened.
Chef
