Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a hearty and creamy sausage and cabbage main dish, for those of us who don't like tomatoes with cabbage. My mom made this often, now I do. This is easy and versatile; we have used cauliflower, broccoli or brussels sprouts for the cabbage. If you have a favorite bechamel sauce, feel free to use it-you will need 2 cups. This is an old fashioned English dish.

Ingredients Nutrition

Directions

  1. Brown the sausage in a skillet.
  2. Remove from pan to a bowl, then add the onion to the sausage drippings and cook till limp.
  3. Add the onion to the meat; mix well and spread in a buttered 1 1/2 quart casserole.
  4. Layer the cabbage on top, salting to taste.
  5. To make the white sauce, melt the butter in a heavy saucepan; stir in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes.
  6. Add the hot milk, continuing to stir as the sauce thickens.
  7. Bring to a boil; add salt and pepper to taste, lower the heat and cook, stirring, for 2-3 minutes more.
  8. Pour sauce over cabbage and top with the bread crumbs.
  9. Bake 30-40 minutes at 350 degrees F till bubbling and hot.
Most Helpful

This was EXCELLENT! I was little unsure of the cabbage being soggy but it was not the case. This is time consuming from start to end product, but definitely worth it!! My family RAVED about it!

Tera Lynn June 25, 2008

This is a great recipe that I'll definitely make again. Thanks for posting it!

Siava March 27, 2008

LOVELY. Thank you for reminding me of happy memories Kaarin. The only thing I added was 2 teaspoons of dry English Mustard to the white sauce, which gave it some whollop. This dish so reminded me of home(the UK, stomps in the country and a good pint in the pub on a drizzly day. Even my Texan husband LOVED it, I just didn't tell him there was cabbage in it!

Tallbirdmace February 11, 2008