Over the years I've tried various recipes for a heavy casserole dish of sausage and cabbage. They've all been tasty but not quite what I wanted.
Finally this week I experimented and came up with the following, which my hubby and I love! Feel free to play around with it and let me know if you have something that you think improves it.
8 large potatoes, peeled and thinly sliced
1/3 - 1/2 cup of beer
1/4 cup vinegar
2 Tbsp dry mustard
1 Tbsp cornstarch
1 Tbsp white sugar
1 Tbsp Cumin
1/4 tsp pepper or more to taste
4 dashes of Worcestershire Sauce
2 medium onions. I like mine in slices but you can chop them smaller if you prefer
2 cups of chunked celery (small chunks)
1 cup chopped or shredded green cabbage (chunky shredded, not too thin)
1 Tbsp oil. I use Canola
4 sausages, each cut into fours. I like Honey Garlic, you might prefer something a bit spicier such as Hot Italian
1 cup of cheddar cheese. I use a mix of mild and medium but use whatever taste you prefer
Cook the potatoes in boiling water until semi-soft. Don't overcook! Drain and set aside.
Cook the cut sausages in a little oil in a fry pan on medium heat. Keep turning them so they are brown on all sides (about 7 minutes). Add a little water (1/3 cup) and cover. Continue cooking another 5 min. or so on low heat. Take the sausages out of the liquid (but don't throw the liquid away!) and slice them in 1/2 inch rounds
In another frypan, saute the shredded cabbage, chopped onions and celery in a bit of oil. They should be tender-crisp and won't take more than 5 or 6 minutes
In a small measuring cup or pouring container, combine the beer, vinegar, mustard, cornstarch, sugar, Worcestershire sauce, cumin and pepper. Add the liquid you saved from the sausage frypan. Set aside
In a 9x13 inch baking dish, start layering your ingredients. Put in half the cabbage, half the sausage rounds, half the sliced cooked potatoes and half the cheese. Pour in half the beer mixture.
Repeat layers. Pour in the rest of the beer mixture.
Bake uncovered in 375' oven for about 30 minutes or until the cheese is browned.
Serve with sour cream and enjoy!
Finally this week I experimented and came up with the following, which my hubby and I love! Feel free to play around with it and let me know if you have something that you think improves it.
8 large potatoes, peeled and thinly sliced
1/3 - 1/2 cup of beer
1/4 cup vinegar
2 Tbsp dry mustard
1 Tbsp cornstarch
1 Tbsp white sugar
1 Tbsp Cumin
1/4 tsp pepper or more to taste
4 dashes of Worcestershire Sauce
2 medium onions. I like mine in slices but you can chop them smaller if you prefer
2 cups of chunked celery (small chunks)
1 cup chopped or shredded green cabbage (chunky shredded, not too thin)
1 Tbsp oil. I use Canola
4 sausages, each cut into fours. I like Honey Garlic, you might prefer something a bit spicier such as Hot Italian
1 cup of cheddar cheese. I use a mix of mild and medium but use whatever taste you prefer
Cook the potatoes in boiling water until semi-soft. Don't overcook! Drain and set aside.
Cook the cut sausages in a little oil in a fry pan on medium heat. Keep turning them so they are brown on all sides (about 7 minutes). Add a little water (1/3 cup) and cover. Continue cooking another 5 min. or so on low heat. Take the sausages out of the liquid (but don't throw the liquid away!) and slice them in 1/2 inch rounds
In another frypan, saute the shredded cabbage, chopped onions and celery in a bit of oil. They should be tender-crisp and won't take more than 5 or 6 minutes
In a small measuring cup or pouring container, combine the beer, vinegar, mustard, cornstarch, sugar, Worcestershire sauce, cumin and pepper. Add the liquid you saved from the sausage frypan. Set aside
In a 9x13 inch baking dish, start layering your ingredients. Put in half the cabbage, half the sausage rounds, half the sliced cooked potatoes and half the cheese. Pour in half the beer mixture.
Repeat layers. Pour in the rest of the beer mixture.
Bake uncovered in 375' oven for about 30 minutes or until the cheese is browned.
Serve with sour cream and enjoy!
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