Cooktop Cove: This cabbage casserole is caramelized and crispy
By Emily Monaco
Cabbage gets a bad reputation because when it is cooked the wrong way, it has the unfortunate tendency to become soggy and bland, exuding a sulfurous quality that makes it fairly unpalatable. However, when you use the oven to your advantage, cabbage can suddenly become a slightly sweet, caramelized treat. In the recipe below, it's paired with smoky sausage for a delicious casserole that your family will love.
When made in a cast-iron Dutch oven, like a Le Creuset, this casserole is an easy one-pot meal. If you do not have a heavy-duty pot like this, you could easily do the first step in a skillet and then dump the ingredients into a regular casserole dish. It's still just as easy and delicious!
Sausage and Cabbage Casserole
6
25 minutes
2 hours 30 minutes
2 hours 55 minutes
2 tablespoons vegetable oil
2 pounds kielbasa sausage, diced
3 tablespoons butter
2 onions, thinly sliced
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup chicken stock
1 head green cabbage, thinly sliced
Preheat the oven to 350 degrees.
Heat the vegetable oil over high heat and add the kielbasa. Fry on all sides until nicely browned, then remove and set aside.
Strain the remaining fat and add 1 tablespoon of it back to the pot. Reduce the heat to low and add the butter, onions, salt, and pepper. Cook for about 1 minutes, until the onions are nicely caramelized. Add a bit of chicken stock while the onions cook if necessary to bring up the fond and keep them from burning.
Add the cabbage and about 1/4 of the stock and toss well to combine. Cover with the lid of the Dutch oven and bake 1 hour.
After 1 hour, remove from the oven and toss well. Add liquid if needed to deglaze, and add the sausage. Toss well to combine. Return to the oven for another hour, uncovered, and bake until the cabbage is tender.
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