Cabbage Roll Casserole
"For a hearty meal cooked in a crockpot or a stove-top."

1 1/2 hot or sweet Italian sausage
2 large potatoes
2 onions
4 cloves garlic chopped
4 carrots, sliced
1 c chicken stock or bouillon
1 19oz can of tomatoes (undrained) chopped
2 T chopped fresh dill (or 1 T dried dillweed)
1/2 t each caraway seeds, celery seed and salt
1/4 t pepper and nutmeg
4 c coarsely sliced trimmed cabbage
1/2 c coarsely chopped parsley
2 T butter

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 crockpot.

Meanwhile, peel potatoes; grate 1 and dice 1. Add potatoes to crockpot 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.

Serves 6.

STOVE-TOP VARIATION

In large saucepan, brown sausage over medium-high heat. Remove sausage and set aside. Drain off fat and reduce heat to medium; stir in chopped onions and chopped garlic. Cook, stirring occasionally, for 7 to 10 minutes or until softened.

Stir in sausage, potatoes, carrots, chicken stock, tomatoes, dill, caraway, celery seed, salt, pepper and nutmeg. Bring to boil; cover and simmer over medium heat for 20 minutes. Add cabbage and cook for 20 to 25 minutes or until tender. Uncover; increase heat to high. Stir in butter and boil for 5 minutes. Stir in parsley.

AUTHOR: Lori A