"Hunger is the best sauce in the world."--Cervantes

Cabbage and Sausage Casserole Recipe

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This recipe for Cabbage and Sausage Casserole, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 of Medium Cabbage chopped, 1 medium onion, chopped, 1 green Bell Pepper chopped, 2 Stalks Celery chopped, 2 to 3 cloves garlic pressed, 1 can Chicken Broth, 1/2 stick Butter melted, 1 sleeve Ritz Crackers crushed, 1 can Cream of Celery Soup, 6 oz Heavy Cream, 1/2 c Mayonnaise, 1/2 lb sausage crumbled, 1 1/2 c shredded Cheddar Cheese. 1 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1 tsp celery salt, salt & black pepper to taste.

Directions:
Directions:
Cook Cabbage, onion, bell pepper, celery, and garlic in chicken broth seasoned with all seasonings (add water if necessary). Cook crumbled sausage in skillet until browned and drain on paper towel. Drain Cabbage and place in 9 by 13 inch glass baking dish. Taste cabbage and correct seasoning. Combine soup, heavy cream and mayonnaise then cover cabbage with mixture. Top this with sausage then shreedded cheese. Melt butter and mix with crumbled Ritz Crackers and put on top of cheese. Cook in 305 degree oven for 25 minutes or until bubbly.

 

 

 

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