Layered Potato Cabbage And Sausage Bake Recipes

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LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE



Layered Cabbage, Potato and Sausage Casserole image

This delicious recipe is one I tweaked from my Silver Spoon cookbook...the right seasoning in the sausage is the key to this dish, and where most of the flavor comes from...so season to your own liking...I'm going to list what I used...which is just right to my family... Enjoy!

Provided by Cassie *

Categories     Casseroles

Time 1h35m

Number Of Ingredients 12

1 medium head cabbage
2 small red onion, thinly sliced - or could use whatever you have
5 - 6 small potatoes, thinly sliced - any kind - i used red and russets
1 Tbsp olive oil
1 lb well seasoned bulk sausage
2 clove garlic
1 - 6 oz tomato paste and one can of water
1/4 tsp each - dried basil, thyme, sage, garic salt or to taste
8 oz shredded mozzarella cheese
handful shredded parmesan cheese
salt & pepper
1 1/2 - 2 c heavy cream

Steps:

  • 1. Place a large pot of water on stove to boil In meantime, cut head of cabbage in half, remove core. Discard the first few leaves. Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
  • 2. Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
  • 3. In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
  • 4. Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
  • 5. Preheat oven to 400 degree F. Get out a 4 quart casserole and spray with non stick cooking spray. Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer. Add a layer on red onion.
  • 6. Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
  • 7. Repeat layers ending with cabbage and cheese ( should be 3 layers in all) Pour the cream evenly over casserole.
  • 8. Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
  • 9. Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.

LAYERED POTATO, CABBAGE AND SAUSAGE BAKE



Layered Potato, Cabbage and Sausage Bake image

The Layered Potato, Cabbage and Sausage Bake recipe out of our category Cabbage! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Lunch, Dinner, Main Course

Time 1h55m

Yield 8

Number Of Ingredients 13

1 White roll
500 grams Green cabbage
500 grams Red cabbage
500 grams Savoy cabbage
salt
500 grams cooked potatoes
2 onions
500 grams ground pork
3 medium eggs
freshly ground peppers
250 grams Crème fraiche
2 garlic cloves
8 Tbsps breadcrumbs

Steps:

  • Soak roll in water. Rinse all 3 types of cabbage and cut into large pieces. Cook separately in salted water for about 10 minutes. Drain. Slice cooked potatoes. Peel onions and dice. Squeeze out bun and mix with ground pork, onions and eggs. Season with salt and pepper. Mix crème fraîche with salt and pepper. Peel garlic and squeeze through a press.
  • Grease a baking dish. About 2/3 of cabbage in a single layer, sprinkle with breadcrumbs and sprinkle with some crème fraîche. Top with potato slices and 2/3 of meat mixture and press down well with your hands. Finish with remaining cabbage and remaining meat. Sprinkle crème fraîche over top and sprinkle with breadcrumbs. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Slice and serve warm.

Nutrition Facts : Calories 439 kcal, Fat 23.6 g, Protein 23.7 g, Carbohydrate 32 g

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