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Cabbage and Sausage Casserole Recipe

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This recipe for Cabbage and Sausage Casserole is from The Donaldson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. loose Italian sausage and/or Chorizo sausage
1 small head of cabbage or 1 pkg. coleslaw mix
1 med. onion
1 can white kidney beans (cannellini)
½ c. heavy cream (or 1 can coconut cream)
½ c. bread crumbs
½ c. grated parmesan cheese
salt, pepper
Chopped parsley for garnish
Directions:
Directions:
1. Preheat oven to 425º F
2. In a large skillet that can be transferred to the oven, cook loose sausage on medium heat until no longer pink (7-10 mins.) **Note: you can buy loose Italian sausage at Save-on Foods, in the packaged meats section, or simply slit the skin of whole sausages and squeeze out the meat. You can also just use sliced Italian or Chorizo sausage.
3. Transfer cooked sausage to a plate, set aside.
4. Add a small amount of oil to the pan and add sliced cabbage and onion; season with salt and pepper, cook till softened and slightly browned (10 - 15 mins. )
5. Add beans, cream and sausage to the pan, stirring to combine. **Note: if you do not have a large oven-safe pan, transfer the ingredients to a large casserole dish.
6. In a small bowl combine bread crumbs, parmesan and 2 tbsp oil. Sprinkle over cabbage mixture.
7. Bake for about 15 mins., until bubbling and golden brown on top.
8. Garnish with chopped parsley.

Hint: You can make this dish a day in advance, but leave off the topping till you are ready to bake it.
Number Of Servings:
Number Of Servings:
2-3 for dinner , 4 for lunch
Preparation Time:
Preparation Time:
20 mins.

 

 

 

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