Real Recipes From Real Home Cooks ®

au gratin of cabbage & pork sausage

Recipe by
Daily Inspiration S
Sugar Land, TX

This recipe can serve as a main dish or side - your choice.

yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For au gratin of cabbage & pork sausage

  • 1 sm
    head cabbage
  • 1/2 lb
    bulk pork sausage
  • 3 Tbsp
    sausage fat
  • 3 Tbsp
    flour
  • 1 c
    milk
  • 2 c
    cabbage liquid
  • 1/3 c
    sharp cheddar cheese, grated
  • 1/2 c
    cracker crumbs
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper

How To Make au gratin of cabbage & pork sausage

  • 1
    Coarsely chop cabbage and boil in salted water until tender - reserving 2 cups cabbage liquid. Salt and pepper cabbage to taste.
  • 2
    In a large skillet fry sausage - reserving 3 tbsp. fat. Drain sausage on paper towels and discard remaining grease.
  • 3
    Add sausage drippings and flour - stir until blended. Gradually add milk and cabbage liquid - cook for 5 minutes more.
  • 4
    Prepare a casserole dish and add a layer of cooked cabbage followed by a layer of sausage. Add a layer of white sauce and sprinkle with a layer of cheese. Repeat layers ending with cheese. Sprinkle cracker crumbs on top.
  • 5
    Bake casserole at 350 degrees for 30 minutes and crumb mixture is golden.

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