Sausage and Cabbage Casserole

This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

Photo by Lil B.
Adapted from cooking.nytimes.com

PREP TIME

20

minutes

TOTAL TIME

180

minutes

SERVINGS

6

Servings

PREP TIME

20

minutes

TOTAL TIME

180

minutes

SERVINGS

6

servings

Adapted from cooking.nytimes.com

Ingredients

  • Salt

  • 3

    tablespoons unsalted butter

  • 2

    pounds fresh sweet Italian sausages or bulk sausage (the recipe calls for pork sausage but I use chicken ones instead)

  • 1

    large green or Savoy cabbage, about 4 pounds, cored and thickly shredded

  • Freshly ground black pepper

  • Crusty bread and mustard, for serving

Directions

Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

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