CREAMY CABBAGE & SAUSAGE

By swatts1129

Ingredients

• 1 1/2 LBS PORK SAUSAGE
• 3/4 CUP CHOPPED ONION (1 LARGE)
• 10 CUPS COARSELY CHOPPED CABBAGE (1 MED)
• 1 1/2 CUPS SOUR CREAM
• 1 1/2 SHREDDED CHEDDAR CHEESE
• 1/4 TSP SALT
• 1/4 BLACK PEPPER
• 1 1/2 CUPS BREAD CRUMBS
• 2 TPSP BUTTER, MELTED

Preparation

Step 1

IN A DUTCH OVEN COOK SAUSAGE AND ONIONS OVER MEDIUM HEAT UNTIL BROWN, DRAIN. STIR IN CABBAGE. COOK COVERED OVER MED HEAT ABOUT 10 MINUTES OR UNTIL CABBAGER IS TENDER. DRAIN EXCESS LIQUID . STIR IN SOUR CREAM, CHEESE, SALT, PEPPER. GREASE A BAKING DISH.

IN A SMALL BOWL, COMBINE BREAD CRUMBS AND MELTED BUTTER. SPRINKLE OVER THE SAUSAGE MIXTURE. BAKE UNCOVERED 375 FOR 20 MINUTES OR UNTIL TOPPING IS GOLDEN.