au gratin of cabbage & pork sausage

How To Make au gratin of cabbage & pork sausage

• 1

  Coarsely chop cabbage and boil in salted water until tender - reserving 2 cups cabbage liquid. Salt and pepper cabbage to taste.
• 2

  In a large skillet fry sausage - reserving 3 tbsp. fat. Drain sausage on paper towels and discard remaining grease.
• 3

  Add sausage drippings and flour - stir until blended. Gradually add milk and cabbage liquid - cook for 5 minutes more.
• 4

  Prepare a casserole dish and add a layer of cooked cabbage followed by a layer of sausage. Add a layer of white sauce and sprinkle with a layer of cheese. Repeat layers ending with cheese. Sprinkle cracker crumbs on top.
• 5

  Bake casserole at 350 degrees for 30 minutes and crumb mixture is golden.
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