Acorn Cabbage Bake Recipe

4 1 1
Acorn Cabbage Bake Recipe
Acorn Cabbage Bake Recipe photo by Taste of Home
Publisher Photo

Acorn Cabbage Bake Recipe

Read Reviews
4 1 1
Publisher Photo
I have served this variation of squash often. It's a nice side dish, especially appropriate in the fall— or it can be used for a main luncheon dish. If you prepare your squash ahead and freeze it, it takes very little time to put this recipe together.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 large acorn squash
  • 2 cups shredded cabbage
  • 1 medium onion, chopped
  • 1 medium apple, chopped
  • 1 tablespoon butter
  • 1/2 pound pork sausage, cooked and drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons slivered almonds

Directions

Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups).
In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds.
Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
Originally published as Acorn Cabbage Bake in Bountiful Harvest Cookbook 1994, p19

Nutritional Facts

1 cup: 148 calories, 8g fat (3g saturated fat), 14mg cholesterol, 359mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 4g protein.

  • 2 large acorn squash
  • 2 cups shredded cabbage
  • 1 medium onion, chopped
  • 1 medium apple, chopped
  • 1 tablespoon butter
  • 1/2 pound pork sausage, cooked and drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons slivered almonds
  1. Cut squash in half; remove seeds. Place with cut side down in a 13-in. x 9-in. baking dish. Add 1/2 in of water to pan. Cover and bake at 400° for 20 minutes or until tender. Cool; scoop out pulp (should have about 4 cups).
  2. In a large skillet, saute the cabbage, onion and apple in butter for 5 minutes or until tender. Stir in the sausage, salt, sage, thyme and pepper. Remove from the heat; add squash. Place in a greased 2-qt. baking dish. Sprinkle with almonds.
  3. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8 servings.
Originally published as Acorn Cabbage Bake in Bountiful Harvest Cookbook 1994, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAcorn Cabbage Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ShariShortcake User ID: 6328209 44430
Reviewed Nov. 11, 2011

"If you're not a hard core squash lover, as my family is not, make sure to cut the squash into very small cubes and salt it a bit before adding it to the other ingredients so it won't taste quite as "squashy". But I loved the combination of flavors and my family liked it too. I will make this again, but next time I think I'd like to add more apple, more cabbage, and a bit less squash. I didn't have almonds on hand, so I used walnuts, which were very good with this."

Loading Image