Ingredients:
1 large head of cabbage
2 pounds Italian sausage (sweet or hot)
1/2 cup sour cream
1 tablespoon prepared horseradish
Preparation:
Heat oven to 400 Degrees F.
Slice the cabbage 1/2 inch thick. Place 1/3 of the cabbage in a Dutch oven or casserole.
Remove the meat from the casing and break apart using a wooden spoon. Arrange half the sausage on top of the cabbage. Top with half of the remaining cabbage and press down firmly. Top with remaining sausage and then the remaining cabbage and press again. Cover bake until the cabbage is tender, about 1 hour, 30 minutes. Remove from oven and let stand for 5 minutes.
Meanwhile, in a small bowl, combine the sour cream and horseradish. Slice the casserole into wedges and serve with the sour cream mixture.
Yield: Makes 6 servings
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