Fill Them to the Top Casserole
Ready In: 1 hr 20 mins
Yields: 4 hearty servings
Ingredients
- 4 baking potatoes
- 2 large carrots
- 2 fresh garlic cloves, chopped
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 1 teaspoon dill
- 1⁄2 red pepper, chopped
- 1⁄2 green pepper, chopped
- 2 tart apples, cubed
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 (15 ounce) can sauerkraut, drained
- 2 tablespoons fresh parsley, chopped (if you don't have fresh, leave out)
- 1⁄2 cup low sodium chicken broth
- 2 teaspoons mustard powder
- 2 tablespoons brown sugar
- 1 lb chicken sausage (sliced to large bite size)
- fresh ground pepper, to taste
- sea salt, to taste
Directions
- In a large pot, parboil potatoes and carrots while whole for about 10 minutes.
- Drain and cut into large cubes.
- In same pot, heat up oil along with garlic. When hot, add onions, dill, peppers, apples and mustard.
- Saute, stirring frequently, until all has softed but not mushy.
- Add cabbages and cook just until the cabbage is wilted.
- Now add the rest of the ingredients.(It should be fairly wet , and if not, add another 1/4 cup of broth. Remember that the veggies will continue to give off more liquid) Stir and simmer uncovered about ten minutes.
- Remove bay leaves.
- Place into casserole dish, cover and bake 50-60 minutes.
- ** You can use any type os sausage you like.
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