Cabbage & Sausage Casserole

A simple, tasty one pan dish – with minimal prep and easy cleanup!

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Course: Dinner

Cuisine: Canadian

Keyword: cabbage, casseroles, Italian pork sausage, one-dish meals, weeknight supper

Servings: people

Calories: 309kcal

2 tablespoons grainy mustard
1 tablespoons olive oil
1 teaspoon vinegar
pinch of salt
Freshly ground black pepper
2 tablespoons unsalted butter
3 fresh sausages (mild or hot Italian, bratwurst, or whatever your preference)
1 medium savoy or napa cabbage cored and thickly shredded (about 6 - 8 cups shredded)

Heat oven to 300 degrees. Core and roughly shred the cabbage and place in a large bowl. Whisk the mustard, olive oil, and vinegar together, pour over the cabbage. Season with a pinch of salt and some freshly ground black pepper and toss to coat.
Butter a 9-by-13-by-2-inch baking dish. Remove the sausage casings and discard them.
Place 1/3 of the cabbage in the buttered dish. Break apart the sausage meat, and crumble half over top of the cabbage. Repeat, ending with a final layer of cabbage, and dot the top with butter.
Cover the dish tightly with aluminum foil. Place in the oven and cook for 2 1/2hours.
At the11/2-hour point, uncover the dish and spoon some of the juices released by the cabbage over the top. Re-cover the dish and return it to the oven to cook for another hour, checking the liquid level halfway through the hour. If there is a lot of liquid in the bottom cook uncovered for the final ½ hour. If not, re-cover and finish cooking.
The cabbage will be soft, and the top will be lightly browned.
Serve with warm crusty bread and grainy mustard on the side

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