Love this recipe, tons of flavor and so easy to make. Definitely in the rotation. I used basil and sundried tomato chicken sausage which I prefer to Italian. Also, used the sliced onion. I spread a layer of sauce on top of the baked casserole and then recover with foil and let set for 15 minutes, it tastes much better then serving cold sauce on the side.
Cabbage and Sausage Casserole
Comments and Reviews 1-4 of 4
hrsegal Posted: 11/05/08
abndgrrl Posted: 02/17/09
This was good the first 2 times we made it, as directed. The 3rd time we tried it in the crock pot to see if we could do it that way. DO NOT cook it in a slow cooker. The cabbage breaks down instead of getting sweet and carmalizing a bit as it does in the oven. The sausage broke down and was slimy instead of crisp and full of flavor like it is when you bake it. Bake this as directed. Sadly, it's hugely high in calories, and we did try it once with soy sausage, but it just wasn't the same. Make as directed and enjoy
deirdre379 Posted: 10/01/11
QUICK and DELICIOUS. For people with no time to spare Takes 5 minutes to prepare. I didn't have horseradish or sour cream the first time so I substituted spicy mustard. For people with NO TIME. Use a disposable bread pan and cover with foil. Also the flavor depends on the sausage. I found an excellent butcher. And just ask for ground sausage. Saves more time.
NewbieCook09 Posted: 02/12/12
Made this with chicken apple sausage (so healthier) and it was still very good, and not high calorie. The sausage I used wouldn't come out of the casing easily, so I just chopped up very small. I added two raw onion layers on top of the cabbage and under the sausage, plus placed the "sauce" to the top near the end of cooking. Super easy, family LOVED it.