March 18, 2012

Cabbage and Sausage Casserole

Cabbage, my old nemesis. We meet again.

My grandma made this a lot when I was young, only she made individual little cabbage and meat pockets. I am lazy, therefore I make casseroles.

For the filling, you will need:
1lb ground sausage
1 medium head of cabbage
1/2 onion, diced
1/2 tsp salt
pepper and red pepper flake to taste

For the bread part:
There are two options here: the easy option and the not so easy option. You can buy two rolls of crescent dough and use it, or you can make your own by using this recipe. I used this recipe with white whole wheat flour and it turned out AWESOME. 

First, make your crescent roll dough according to the recipe and let rise. While the dough is doing its thing, saute onion and sausage until sausage is cooked through. Add chopped cabbage and spices, turn heat to med-low and cover. Check on your pot and stir every 5 minutes or so for 20 minutes. Turn off the heat, cover and let steam until your dough has doubled in size.

 Preheat your oven to 350 degrees. When dough has doubled, divide into two parts and roll out on a lightly floured surface. Place the first rolled out dough on the bottom of your pan (no need to grease, your dough has shortening in it). Uncover your cabbage mixture and scoop with slotted spoon on top of dough. Spread evenly. Roll out second piece of dough and plop it on top, like this:

 Cut a few slits in the top to allow steam to escape. Bake for 20-30 minutes, until dough is nice and lovely brown. Cut, serve with a little cheese and mustard. I dont have any pictures of what it looked like coming out of the oven, because J and I devoured half the pan while it was still piping hot. Yum :)

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