Sausage & Cabbage Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This recipe was in an old Kelloggs cookbook I picked up from a thrift shop. I thought it quite strange as it called for sultana bran in the main casserole. Admittedly I left out the sultana bran when I made this but instead added some cooked pasta to make a great one dish meal full of veggies. Ingredients:
1 tablespoon oil |
8 sausages, pricked |
60 g butter or 60 g margarine |
1 onion, thinly sliced |
1 garlic clove, crushed |
1 tablespoon tomato paste |
1/4 cabbage, finely shredded |
2 tomatoes, diced |
2 small zucchini, sliced |
2 chicken stock cubes |
2 tablespoons vinegar |
1 1/2 cups water |
2 teaspoons brown sugar |
1/2 cup sultana natural bran |
salt & pepper |
3/4 cup shredded tasty cheese |
1/2 cup corn flake crumbs |
1 slice bacon, diced |
Directions:
1. Heat oil & brown sausages, remove from pan & slice thickly & place in a casserole dish.
2. Melt butter & saute onion & garlic until tender, add tomato paste, cabbage, tomatoes & zucchini and cook for a few minutes.
3. Blend all remaining ingredients, bring to the boil & pour over sausages.
4. Bake covered in a moderate (180.C) oven for approx 1 hour.
5. Combine topping ingredients & sprinkle over casserole.
6. Bake for a further 5-10 mins uncovered.
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