This is so easy to make and perfect for fall! We’re having an awesome cabbage harvest this year – we made a lot of crunchy slaws this summer, but as we head into fall tender cooked cabbage is making it’s way to our tables. I like to roast or bake the cabbage and let the edges get a little brown and crisp. Nestle the sausage on top, it adds a lot of flavor to the dish. We picked up this sausage from Autumn’s Harvest Farm at the Ithaca Farmers’ Market. I like their spicy Italian or ground chorizo, but any flavor will do. Our cone-shaped wakefield cabbages taste mild and sweet, try a little raw off of the cutting board. This is a really simple and tasty meal, but feel free to spice it up or add some sharp cheddar cheese on top of the cooked casserole. Start by thinly slicing all of the vegetables.
Layer everything like you would a lasagna, starting with the potatoes. Sprinkle the middle and top with salt, pepper, and olive oil as you go. I topped this with the sausage, and baked for one hour, flipping the sausage halfway through.
Baked Cabbage with Sausage, Leeks, & Potatoes
4 cups cabbage, thinly sliced
2 potatoes, sliced into 1/4 inch rounds
1 leek, top removed, and thinly sliced
2 tablespoons olive oil
1 teaspoon salt
fresh ground pepper
1 lb Italian or other sausage
Preheat oven to 350F Grease a 9″ x 13″ baking pan. Layer half of the potatoes, then half of the cabbage, and half of the leeks. Top with half of the olive oil, salt, and pepper. Repeat. Top with sausage, and press them down into the cabbage a bit. Bake uncovered for 50 -60 minutes until cabbage is tender and the sausage is cooked through and brown on top.
