Sausage and Cabbage Casserole


  • 1 medium head cabbage
  • 1/2 tsp. salt
  • 1 lb. bulk pork sausage
  • 4 Tbsp. sausage drippings
  • 4 Tbsp. flour
  • 1 cup milk
  • 2 cups water (drained from cabbage)
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  • 1/3 cup grated cheddar cheese
  • 1/2 cup cracker crumbs
  • pepper, to taste


Chop cabbage, cook in boiling water with salt. Drain and save 2 cups liquid. Fry sausage and drain. Combine drippings and flour and add milk and cabbage water. Cook 5 minutes, stirring. In buttered casserole dish, place layers of cabbage and sausage, pouring some of sauce over each layer. Sprinkle with cheese and cracker crumbs. Finish with cheese and cracker crumbs. Bake 30 minutes in 350 degrees F oven.

By Robin from Washington, IA


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