Hi friends! Kari here chiming in from deep within the depths of quarantine. If you are like me then you are loving all this down time to cook and experiment, but you also really admire the times when dinner seems to magically shows up on the table with very little effort without having to order in. This is just that recipe. Using 5 simple ingredients this is the easiest recipe to put together with only 10 minutes of adult or kids hands-on prep!

Baked Cabbage & Sausage
Serves 4

Ingredients: 

1 medium head green cabbage, sliced into thin strips
1/2 cup Olykraut Original Sauerkraut, drained
1 pkg Skagit River Ranch Mild Italian Sausage, defrosted
2 tbsp Cherry Valley Grey Salt Butter
Salt + Pepper

Directions:

Preheat your oven to 300. Grease a 13 x 9 x 2″ baking dish or a cast iron skillet with 1/4 of the butter. Slice the cabbage, then toss with the sauerkraut right on the cutting board. Then layer the baking dish with 1/3rd of the cabbage-kraut mixture and season with salt and pepper. Then taking 1/2 the sausage, squeeze it out of the casing and add chunks of it on top of the cabbage. Then layer on 1/2 of the remaining butter cut up in to chunks. Layer with 1/3 more of the cabbage mixture and repeat the entire process until you have used up all the ingredients. Cut a piece of parchment to cover the dish snuggly and put in the oven for 2 1/2 hours, the last 30 minutes removing the parchment to give the top some color and crispness. 

Serve it rustically with our Tafoni Bakehouse Sourdough Bread ripped into chunks and a Mustard & Co. Mustard (I recommend Ballpark Pepper or Classic Dijon). We always love feedback. so tell us if you make it!