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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a hearty and creamy sausage and cabbage main dish, for those of us who don't like tomatoes with cabbage. My mom made this often, now I do. This is easy and versatile; we have used cauliflower, broccoli or brussels sprouts for the cabbage. If you have a favorite bechamel sauce, feel free to use it-you will need 2 cups. This is an old fashioned English dish. Ingredients:
1 lb pork sausage |
1/2 onion, chopped |
2 cups cabbage, chopped and cooked |
4 tablespoons butter |
4 tablespoons flour |
2 1/2 cups milk, heated |
salt and pepper |
1/2 cup breadcrumbs |
Directions:
1. Brown the sausage in a skillet.
2. Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
3. Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
4. Layer the cabbage on top, salting to taste.
5. To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
6. Add the hot milk, continuing to stir as the sauce thickens.
7. Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
8. Pour sauce over cabbage and top with the bread crumbs.
9. Bake 30-40 minutes at 350 degrees F till bubbling and hot.
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