Tuesday, March 5, 2013

Cabbage Casserole

Before Baking
After Baking

This is probably one of the most unique things I’ve made. Austin told me about this casserole he had years ago at a family member’s house. I gave it a try and he said it was a keeper recipe with a couple of changes (included). I baked this in a normal 9x13 but Austin said to double the amount of cabbage and I don’t think my pan will be deep enough for all of that. So, if you do use a full head of cabbage, be sure to put it in a deeper or larger pan.

1 head cabbage, roughly chopped (I did half head but it wasn’t enough)
1 onion, chopped
1 bell pepper, chopped
4 stalks celery, chopped
1 pound hamburger meat, cooked, drained, fixed with taco seasoning
1 packet taco seasoning plus water needed for directions on package
1 pound Polk’s sausage (or preferred smoked sausage), cut into 3-inch logs, split down middle
1 pound carrots, peeled (you can leave them whole or chop them)
½ stick butter (the original recipe called for 1 full stick but it was too much)

Spray a deep dish 9x13 or larger pan with non-stick cooking spray. Layer the items in the pan in order as they appear in the recipe. Dot the butter on top. Cover with foil. Bake at 350 for about 1 ½ hours or until carrots are tender.

This can also be done on the grill but I honestly wouldn’t know how to tell you to do it!

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