What I Ate This Week:
Sausage and Cabbage
Why It Was Awesome:
Three ingredients, maximum flavor. This meal was filling, warm, tasty, and got 4 thumbs up (that’s two from me and two from my husband).
The Recipe, My Way: adapted from NYTCooking
1 Head of Cabbage (red or green)
1 lb of sausage (bulk if you can get it, or take it out of the casing)
4 Tbsp butter, cut into small cubes
Pre-heat the oven to 300F
Cut the cabbage in half and cut out the core. Cut the cabbage in thick ribbons. Put in a 9×13 baking pan.
Break the cabbage into 1-inch-ish pieces. Top the cabbage with the sausage. Dot the top with butter.
Wrap the dish tightly with aluminum foil. Cook for 2 hours, until the cabbage is tender. Remove the tinfoil and cook for another 30 minutes to evaporate some of the liquid.
Serve with crusty bread and mustard, or over egg noodles.