Cabbage and Sausage Casserole

Cabbage and Sausage Casserole

Cabbage and Sausage Casserole

Cabbage and Sausage Casserole | Photograph by Jonathan Gayman

Adapted from the recipe found in Gourmet, October 1976

Ingredients

2 lb white or green cabbage, rinsed and quartered
1.5 tsp ground cumin (divided)
1 lb sausage meat (removed from casing if necessary)
1 small yellow onion, diced (about half a cup)
2 eggs, lightly beaten
1 tb minced parsley
1/4 tsp dried thyme
1/8 tsp ground allspice
6 oz boiled, roasted or leftover ham, diced into 1/4″ cubes
2 large, tart apples, peeled, cored and diced into 1/4″ cubes
1 cup light cream

Preheat oven to 400F.

Boil the cabbage in salted water for fifteen minutes or until tender. Rinse under cold water until cool enough to handle, then core the cabbage and separate the leaves. Dry the leaves with paper towels and sprinkle with 1 teaspoon of cumin, salt and ground pepper.*

Sauté the sausage and onions in a large skillet until the onion is golden and the sausage begins to brown. Pour off the fat and put the sausage mixture aside in a bowl. When cooled slightly, mix in the eggs, parsley, thyme and allspice. Set aside. Brown the ham in the residual fat left in the skillet (or add a little butter if you need more fat).

Combine the light cream with 1/2 teaspoon of ground cumin.

Lightly butter a two quart casserole dish. Line the bottom with cabbage leaves, and sprinkle with the cream mixture. Add a layer of half of the sausage mixture, half of the apples, and half of the ham. Sprinkle with more of the cream mixture. Add another layer of cabbage, sausage mixture, apples and ham, again sprinkling with the cream mixture. Finish off with a final layer of cabbage. Dot the top layer with some butter, cover with foil or a lid and bake for 30 minutes at 400F. Lower heat to 350F and back for 1 hour and fifteen minutes. Remove foil or lid and bak for another 15 minutes until the top is lightly browned. Let stand for five minutes before serving. Serves 4.

*The sausage and ham that I used were both fairly salty, so I didn’t add much salt to the recipe. Your mileage may vary.

Cabbage and Sausage Casserole

Cabbage and Sausage Casserole | Photograph by Jonathan Gayman

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