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Cabbage Roll Casserole
1 1/2 lb Sausage; Sweet Italian
2 lg Potatoes
2 Onions; chopped
4 Carrots; sliced
10 oz Chicken stock
19 oz Tomatoes; can, undrained, chop
2 tb Fresh dill; chopped, or
1 tb Dried dill
1/2 ts Caraway seed
1/2 ts Celery seed
1/2 ts Salt
1/4 ts Pepper
1/4 ts Nutmeg
4 c Cabbage; coarsley sliced
1/2 cn Fresh parsley; coarsely chopped
4 Cloves garlic; chopped
Discard casings from sausage; cut sausage into bite-size pieces. In large skillet, brown sausage over medium-high heat; drain off fat and transfer sausage to slow cooker.
Meanwhile, peel potatoes, grate 1 and dice 1. Add potatoes to slow cooker along with onions, garlic, carrots, chicken stock, tomatoes, dill, caraway seeds, celery seeds, salt, pepper and nutmeg. Cover and cook on low heat for 7 1/2 hours. Add cabbage, parsley and butter, pushing cabbage down into liquid; cook for 30 to 60 minutes or until vegetables are tender.
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