Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on December 05, 2017, 09:18:35 AM
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This one is VERY simple, but looks very good, simply sausage, cabbage, and some butter, baked.
Served with crusty bread and a good stoneground mustard.
https://cooking.nytimes.com/recipes/1881-sausage-and-cabbage?regi=1&join_cooking_newsletter=true&login=facebook
I suspect that it would also be excellent with a good dusting of a nice sharp cheese, either Asiago, Parmigian, or Italian Sharp.
This looks like a nice winter meal.
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Looks tasty, not sure if I would call it a casserole.
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Looks tasty, not sure if I would call it a casserole.
Maybe call it in the middle of the night and see what it has to say?
:rofl:
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Maybe call it in the middle of the night and see what it has to say?
:rofl:
I bet a lot of people are going WTF right now.
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I bet a lot of people are going WTF right now.
So call them and explain.
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Could someone Copypasta the recipe? I'd rather not join NYT Cooking.
Ah, google cache, thank you:
Sausage and Cabbage Casserole
INGREDIENTS
Salt
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
Freshly ground black pepper
Crusty bread and mustard, for serving
PREPARATION
Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
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WAAH WAAH WAAH!
Do what I do! John Moses Browning LOVES NY Times cooking! :rofl:
Salt
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
Freshly ground black pepper
Crusty bread and mustard, for serving
PREPARATION
Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
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jmbrowning@example.com
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I get mail for him all the time.
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