Cabbage Sausage Casserole |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This recipe was inspired by some traditional cabbage roll recipes, but made in as few steps as I could manage with a toddler running around. Most of the cooking is passive. I used a chicken fontina and spinach sausage, but I'm sure others like a spicy beef sausage would also be great. Ingredients:
1 cabbage, chopped small |
1 lb mushroom, sliced |
1 (8 ounce) can diced tomatoes |
2 cups barley or 2 cups brown rice |
1/2 onion, diced |
1 lb chicken sausage |
4 tablespoons braggs aminos or 4 tablespoons soy sauce |
3 tablespoons spicy mustard |
1 teaspoon caraway seed, ground |
1 cup water or 1 cup stock |
Directions:
1. Combine all ingredients in oven safe casserole dish.
2. Bake at 350F for 1 hour covered.
3. Remove, mix and bake another hour. Check after total of 90 minutes to make sure it is cooked through, but not overcooked. Mixing allows cabbage to cook evenly. The cabbage should be a little browned.
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