It’s been a long time since I’ve been on the FinnishDish. I haven’t stopped cooking or taking pictures of food but apparently I have not been focused on sharing. I’ve been busy canning…tomatoes, pizza sauce, pickles. I have a crock full of shredded cabbage waiting to become sauerkraut. I’ve never attempted that before. It will take at least another 5 weeks but I will blog that, success or failure. Everyone tells me homemade sauerkraut is the BEST. Hope mine lives up to my expectations. In the process of shredding the cabbage (the thickness of a dime) I had a good amount of odds and ends left so I decided to make the cabbage and sausage bake. Fall is nearly here and this is perfect one dish, easy comfort food. One of my Dad’s favorite dishes is boiled dinner and this is kind of a baked boiled dinner.
1 medium head of cabbage cored and cut into wedges
1 pound of new potatoes
1 large sweet onion sliced
4-5 slices of bacon diced
1 pound sausage links (I used andouille)
1 1/2 cups chicken broth
salt and pepper to taste
Preheat your oven to 370.
Cut your cabbage into quarters and core. Cut quarters in half and put in a large casserole or roasting pan. My cabbage is kind of a mess because it’s odds and ends but it will cook up fine. Wash the potatoes and add them to the cabbage.
If you’re using larger potatoes cut them into quarters.
Fry the bacon for 6-7 minutes. You don’t want it to be crispy. Add the onion and cook until onions are translucent.
Distribute the bacon and onion mixture, including the drippings, over the cabbage and potatoes.
Brown your sausage in the skillet and add to the casserole dish. Add salt and pepper and pour broth over the meat and vegetables.
Cover tightly with foil and bake for 1 1/2 hours. Remove casserole from the oven and allow to sit 15 minutes covered. Serve and enjoy!
NOTE: Recipes frequently call for two or three slices of bacon so when I buy bacon I roll the slices and put them in threes or fours and freeze them in zip lock freezer bags.