German Sausage & Cabbage Dinner

Ingredients

• 2 lb cabbage
• 1 onion, minced
• 1 clove garlic, minced
• 2 tbsp bacon fat
• ½ cup dry white wine
• 1 lb Oberto German sausage
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 1 bay leaf
• ¾ cup bread crumbs

Method

1. Preheat the oven to 350 degrees. Cut the cabbage into large dices. Boil in a large kettle of water 5 minutes, drain and refresh under cold water.
2. Cook the onion and garlic in the bacon fat, add the cabbage and stir. Add the wine, raise the heat and cook, stirring until most of the liquid evaporates. Remove from the heat.
3. Place 1/3 of the cabbage in a medium-sized casserole, sprinkle with salt and freshly ground pepper. Lay slices of sausage over, cover with more cabbage and repeat, ending with a layer of cabbage.
4. Bring the cream to a boil, pour over the sausage/cabbage and place the bay leaf on top. Cover and bake for approximately 1 1/2 hours.
5. Remove the bay leaf, sprinkle with the cheese and bread crumbs. Return to the oven, uncovered, for 30 minutes. Serve.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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