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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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What a lovely new way to cook cabbage. I used fresh tomatoes instead of canned and a spicy Italian sausage. To save time, I used a Buckwheat Pancake Mix instead of making pie crust. Sausage and cabbage belong together like potatoes and hard -boiled eggs. YUMMY! Recipe courtesy of Betty Crocker's Best Loved Recipes, 1998. Ingredients:
1 1/2 lbs bulk pork sausage |
1 medium onion, chopped (about 1/2 cup) |
1 tablespoon sugar |
1 1/2 teaspoons salt |
1 head green cabbage, cut into large chunks and cored (1 3/4 lbs) |
16 ounces whole tomatoes, undrained |
pastry for single-crust pie (or use ready-made or rolled out pastries from the refrigerated section at the supermarket) |
2 tablespoons all-purpose flour |
1/4 cup cold water |
Directions:
1. Cook and stir sausage and onion in Dutch oven until sausage is done. Drain.
2. Stir in sugar, salt, cabbage, and tomatoes.
3. Heat to boiling and reduce heat.
4. Cover and simmer 10 minutes.
5. Heat oven to 400.
6. Prepare pastry. Shape into flattened round on lightly floured cloth-covered board. Roll to fit top of 2-quart casserole. Fold into fourths; cut slits so steam can escape.
7. Mix flour and water and stir into hot sausage mixture.
8. Pour into ungreased casserole.
9. Place pastry over top and unfold. Seal pastry to edge of casserole.
10. Bake until crust is brown, 25 to 30 minutes.
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