This sausage and cabbage casserole is a great comfort food dish. I like it with cornbread muffins or Southern cornmeal hoecakes.
1/2 head cabbage, shredded or cut in pieces
1/2 cup water
1/4 teaspoon black pepper
1/2 teaspoon salt, Optional
1 (14.5 ounce) can diced tomatoes, undrained (could use tomatoes and green chilis, too)
1/4 cup water
1/2 pound pork sausage, cooked
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 teaspoon oregano or Italian seasoning
1 clove of garlic, chopped
1 1/2 cups cheese, shredded (I used a combination of Mexican and parmesan but you can use cheddar or any cheese you like)
Steam the cabbage with 1/2 cup water in the microwave for 5 minutes and drain. Spread cabbage in the bottom of a sprayed casserole dish and sprinkle with black pepper and salt. Pour the tomatoes over the cabbage along with 1/4 cup water. Cook sausage, onion, green pepper, oregano and garlic on top of the stove until sausage is cooked. Spread over cabbage. Add cheese on top and bake covered in a preheated 350 degree oven for 60 minutes, removing cover the last 15 minutes of cooking. Makes about 6 to 8 servings. Enjoy!
Note: You could also use smoked sausage in this casserole. Make it healthy by using turkey sausage and fat free cheeses, too.
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