LAYERED CABBAGE, POTATO AND SAUSAGE CASSEROLE

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Cook Time: 1 hr 15 mins | Prep Time: 20 mins | Yield: 6 Servings

This recipe is a keeper! It surely made my day extra special. Feel free to add more ingredients if you wish. Enjoy!

Ingredients:

1 medium head cabbage

2 small red onion, thinly sliced – or could use whatever you have

5 – 6 small potatoes, thinly sliced – any kind – I used red and russets

1 Tablespoon olive oil

1 pound well-seasoned bulk sausage

2 clove garlic

1 – 6 ounces tomato paste and one can of water

1/4 teaspoon each – dried basil, thyme, sage, garlic salt or to taste

8 ounces shredded mozzarella cheese

handful shredded parmesan cheese

salt & pepper

1 1/2 – 2 cups heavy cream

Directions:

Step 1: Place a large pot on the stove and pour in water over high heat, then allow it to boil.

Step 2: Cut the cabbage into two and discard the core. Remove the outer leaves of the cabbage.

Step 3: Place the cabbage into the pot with the boiling water and blanch for 5 minutes.

Step 4: Place the cabbage in cold water and allow it to cool.

Step 5: Thinly slice the onion and potatoes and place them in cold water.

Step 6: Place a medium skillet on the stove and turn the heat to medium.

Step 7: Add in oil and allow it to become hot.

Step 8: Add in the sausage and cook until greasy and crumbly.

Step 9: Add in the garlic, basil, and garlic salt. Stir until well mixed.

Step 10: Add in water and tomato sauce. Stir until well combined. Add more seasonings if needed.

Step 11: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 12: Apply cooking spray in a 4-quart casserole dish.

Step 13: On the bottom of the casserole, arrange the blanched cabbage, salt, and pepper.

Step 14: Add red onion layer over the cabbage followed by a layer of potatoes, 1/3 of the sauce, and 1/3 mozzarella cheese. Repeat this process until all the ingredients are arranged in layers ending with cream on top.

Step 15: Cover the casserole with aluminium foil.

Step 16: Place it inside the preheated oven and bake for 45 minutes.

Step 17: Remove the cover and sprinkle a generous amount of Parmesan cheese on top. Put it back inside the oven and bake for another 20 to 30 minutes or until the colour turns golden.

Step 18: Remove from the oven and allow it to sit at room temperature to cool for at least 15 minutes.

Step 19: Serve and enjoy!

NO-BAKE CHOCOLATE OAT BARS

MEATBALL WELLINGTON