LAYERED CABBAGE AND PORK SAUSAGE
Source of Recipe
Aunt Saunny
1 large cabbage
1 pound bulk pork country sausage
1/4 pound bacon, chopped
1/4 cup parsley
1/4 cup wter
Crushed garlic, to taste
1/2 tsp nutmeg
Pepper and salt to taste
3 eggs
5 bacon slices
Separate about 18 leaves from the cabbage. Cook cabbage in batches in boiling water until just tender. Transfer cabbage leaves to a cookie sheet to cool. Pat dry.
Mix sausage, chopped bacon, parsley, garlic, nutmeg, pepper and salt in a large bowl. Mix in eggs. Arrange 6 leaves in the bottom of a large Dutch oven or casserole dish. Spread half of the sausage mixture over. Repeat with 6 more leaves, then all of the remaining sausage mixture. Cover with remaining leaves. Lay bacon strips across top of cabbage leaves.
Preheat oven to 350 degrees and bake uncovered about 1 hour and 20 minutes. Cut casserole into wedges and serve.
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