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Cabbage and Sausage Casserole

  • Author: Meagan


Don’t let the super boring name fool you, this casserole is awesome and we fought over the leftovers!  Borrowed from Smitten Kitchen, seasoning is key, using your favorite sausage is key and while sour dough bread and good mustard are optional, these items are also key in our book – enjoy!



~1/4 c. butter

~1 1/2 lbs. your favorite sausage meat, casings removed

1 large Savoy (or green) cabbage – about 3 pounds for me – cored and thickly shredded

kosher salt and freshly ground pepper – a fair amount of both!

crusty bread and coarse mustard for serving


Preheat the oven to 300, bring a large pot of salted water to boil, and butter a deep 9 x 13 casserole.  Work the cabbage into the boiling water and let it boil for a couple of minutes – by the time I got all of mine into the water, I took the pot off the heat.  Drain the cabbage well.

Cover the bottom of your prepared casserole with about a third of the cabbage, then cover evenly with half of the sausage meat.  Sprinkle generously with salt and pepper and dot with a good tablespoon of butter, then distribute another third of the cabbage, the rest of the sausage, salt and pepper and butter, and then finish with the remaining cabbage.

Dot the top with butter and then cover the dish with a sheet of parchment, followed by a snug fitting lid of foil to hold the parchment on.  Bake for 2 hours, then remove the foil and parchment and continue to bake for another half hour to 45 minutes until the cabbage is soft, the top is lightly browned, and the casserole isn’t too juicy.

Serve up in large bowls with thick slices of bread slathered in mustard – you’ll be wondering how this all tastes so good!



From Meagan's Kitchen

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