It’s been a stormy weekend here…though the worst of the wind has passed northeast of us, thankfully. Yesterday there was a little tease of blue sky right before the next torrential downpour…
so it’s been that kind of weekend where you just want to hunker down by the fire and have some comfort food…(and in our case maybe sort through the piles of art that are in closets and other out-of-the-way places…).
I KNOW you all are perfectly able to read the NYTimes food section searching for the most comforting dish, but I was afraid you might have missed this one because of its total simplicity. You won’t be sorry…
ITALIAN SAUSAGE AND CABBAGE (I’ve made a few changes as I often do, based on the reader remarks and my own good sense)
1 cabbage (I used a combo of Savoy and regular green cabbage)
1 pound bulk Italian sausage (I had some from Otto’s in Portland hence my recipe search…1 cabbage, 1 pound of sausage)
Butter, salt and pepper
That is IT!!
- preheat oven to 300 degrees
- Boil some water
- Core cabbage and roughly slice
- Put cabbage in colander, pour boiling water on cabbage and stir…use one whole kettle full of water…[note…the original recipe called for parboiling the cabbage, but I don’t like to do that, and neither did most of the readers who commented…the boiling water did the trick of wilting the cabbage a bit and reducing the mass]
- Butter a baking dish.
- Put 1/3 of the cabbage in the bottom of the dish.
- Add 1/2 of the sausage (uncooked) and then salt and pepper and dots of butter.
- Repeat with cabbage
- Repeat with sausage and salt and butter
- Top with the cabbage and dot with butter
cover the dish with parchment paper…
cover the whole thing with foil…
Bake in oven for 2 1/2 hours. Yes, absolutely. Remove foil and paper for the last 20-30 minutes, turn to 375, and continue cooking to brown the top.
Crusty bread, sliced apples, a glass of wine…OMG. I forgot to get the glamor presentation shot, but you can see it was good….