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!