"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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.


Added: Monday, November 5, 2007


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

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 shredded cheese.Melt butter and mix with crumbled Ritz crackers and put on top of cheese. Cook in 350 degree oven for 25 min. or until bubbly.




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