This delicious recipe is one I tweaked from my Silver Spoon cookbook...the right seasoning in the sausage is the key to this dish, and where most of the flavor comes from...so season to your own liking...I'm going to list what I used...which is just right to my family...
In meantime, cut head of cabbage in half, remove core. Discard the first few leaves.
Start removing the leaves as many as possible, until you get to the small ones in the center. Blanche for about 5 minutes in the boiling water. Drain and rinse with cold water, set aside.
2Slice potatoes and onion, as thin as possible, I use my mandolin. Place potatoes in cold water until ready to use.
3In a medium skillet, over med heat, add olive oil. Fry the sausage in the skillet until no longer pink and crumbly. Once sausage is about cooked, add thyme, garlic,garlic salt, basil and stir. Cook a few more minutes.
4Add tomato paste and a can of water. Stir thoroughly, until well blended. Cook until heated through, taste and adjust seasonings if need be.
5Preheat oven to 400 degree F.
Get out a 4 quart casserole and spray with non stick cooking spray.
Cover the bottom of the casserole with dried, blanched cabbage. Salt and pepper this layer.
Add a layer on red onion.
6Next spread a layer of potatoes, evenly and not layered on top of one another. Spread 1/3 of the sauce over the potatoes. Now, sprinkle with 1/3 of the mozzarella cheese.
7Repeat layers ending with cabbage and cheese ( should be 3 layers in all)
Pour the cream evenly over casserole.
8Cover with foil and bake for 45 minutes. Remove foil, and sprinkle the top of casserole with Parmesan cheese, place back in oven and bake for another 20 - 30 minutes or until golden and can easily slide a sharp, thin knife into layers of potatoes.
9Leave the casserole sit for about 15 minutes for cabbage to absorb back some of those yummy juices and set up a bit.