Ingredients for Sausage Cabbage Casserole
- 1 tablespoon oil
- 1 lb Italian sausages
- 2 tablespoons butter
- 1 medium onion, chopped
- Garlic Clove
- 2 tablespoons tomato paste
- 1 medium head of cabbage, thinly sliced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 medium zucchini, diced
- Chicken Stock Cubes
- Vinegar
- Water
- Brown Sugar
- Natural Bran
- Salt & Pepper
- Tasty Cheese
- Corn Flake Crumbs
- Bacon
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How to Make Sausage Cabbage Casserole
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown 1 lb Italian sausages, remove from pan, slice thickly, and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until softened, about 5 minutes. Stir in 2 tablespoons of tomato paste, 1 medium head of cabbage, thinly sliced, 1 (28 ounce) can of diced tomatoes, undrained, and 1 medium zucchini, diced. Cook for another 5 minutes.
- In a separate bowl, whisk together 1 cup of chicken broth, 1/2 cup of heavy cream, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer. Stir in 1 cup of cooked pasta (any short shape works well).
- Pour the sauce over the sliced sausages in a greased 9x13 inch casserole dish.
- Bake, covered, in a preheated 350°F (175°C) oven for approximately 60 minutes.
- For the topping: Combine 1/2 cup breadcrumbs, 2 tablespoons of grated Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle over the casserole.
- Bake uncovered for a further 10-15 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
40g
Fat
120g
Carbs
7g
