Sausage & Cabbage pair up so nicely together & in this dish they are delightful! The Amish & local Pa Dutch, stuff this inside the Pig's Stomach which we can buy at any local grocery store. Once the pig stomach is stuffed & trussed shut, you roast it in the oven until crispy brown. This casserole echo's this old time traditional dish without the pig stomach part that just might make you queasy. I have made Pig Stomach & have eaten it but my Chicago born husband say's NO WAY, NOT EVER will I get him to eat that! So enjoy our local dish made without that little bit of local flavor.
2 LBS. Bulk or Loose Sausage
2 Large Onions Chopped
4 Large Carrots Peeled & cut into 1 inch Pieces
1/4 Head of Cabbage cut as you would for Slaw
8 Medium Potatoes Peeled & Cubed
2 Cans of Campbells Cream Soup, I used Cheddar Cheese because my husband LOVES cheese, but traditional soup would be Cream Of Celery or Cream Of Onion, so you choose!
1 TBS Parsley Flakes
Break up raw sausage . Place everything in your crock pot OR a large casserole dish. Stir everything well! Cook on low all day if using a crock pot or bake in a preheated oven, cover the casserole with a lid & bake 2 hours, uncover for that last 1/2 hour! This dish is very tasty & a great way to use sausage in a different way. IF you are bold & daring, buy a pig stomach, the above recipe will fill 2, so cut the recipe in 1/2 or cook 2 & stuff it full of the meat & veggies DO NOT ADD THE SOUP, skewer or truss up the openings & bake at 350 degrees cover with foil for the first hour uncover & roast another 45 minutes or until the stomach is CRISPY BROWN & veggies test done when you insert a knife or long tined fork. NOW THAT IS EATING LIKE AN AMISH ! We would have this dish with rolls, applesauce & relish tray that would include carrots, celery & pickles followed up with dessert!
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