Sausage Cabbage Bake Recipe
- 1/2 pound bulk Italian sausage
- 1/2 pound bulk hot Italian sausage
- 1 medium onion, chopped
- 2 cups cooked long grain rice
- 4 cups shredded cabbage
- 1 can (15 ounces) tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoned salt
- 1. In a skillet, cook sausage and onion until meat is no longer pink and onion is tender; drain. Stir in rice and cabbage; pour into greased 3-qt. baking dish. Combine remaining ingredients; pour over sausage mixture. Bake, uncovered, at 350° for 1 hour or until cabbage is tender. Stir before serving. Yield: 6 servings.
1 cup: 242 calories, 10g fat (4g saturated fat), 30mg cholesterol, 827mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 11g protein.
Reviews for Sausage Cabbage Bake
"This is medicore recipe, and the hot sausage overpowers"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.