cabbage and sausage casserole

cabbage and sausage casserole

Let me get the obvious out of the way: you are not going to win friends, neighbors with whom you share airspace or small children over with cabbage casserole. It’s beige and gray with traces of drab green. It’s cooked forever, or until whatever vim and vigor may have initially been in the leaves has departed. At best, it’s akin to unstuffed cabbage, which means that it will be comfort food to some but torture to others.

a very large amount of cabbage

chop, chop

However, if you are of the sort that has not yet been deterred (as you can see, I did my best), I have exactly the right thing for us to fill ourselves with on this face-freezing week of January* This preparation comes from the late, great English food writer Jane Grigson, whose writing and recipes I enjoyed long before I learned that she shares my disdain for beets —

par-cook cabbage

… Read the rest of cabbage and sausage casserole on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to cabbage and sausage casserole | no comment to date | see more: Cabbage, Casserole, French, Meat, Photo, Winter

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