Photo: Christopher Baker
Prep Time
15 Mins
Other Time
1 Hour 45 Mins
Makes 6 servings

How to Make It

Heat oven to 400°F.

Slice the cabbage 1/2 inch thick. Place 1/3 of the cabbage in a Dutch oven or casserole.

From each sausage, trim 1 end and, starting at the other end, squeeze to remove the meat from the casing.

Arrange half the sausage on top of the cabbage. Press firmly. Top with half the remaining cabbage and all the remaining sausage and press again. Spread the remaining cabbage over the sausage. Cover with foil and bake until the cabbage is tender, about 1 hour, 40 minutes. Remove from oven. Let stand for 5 minutes.

Meanwhile, in a small bowl, combine the sour cream and horseradish or mustard. Slice the casserole into wedges and serve with the sour cream mixture.

Ratings & Reviews

NewbieCook09's Review

February 12, 2012
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.

deirdre379's Review

October 01, 2011
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.

abndgrrl's Review

February 17, 2009
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

hrsegal's Review

November 05, 2008
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.