Cabbage Roll Casserole

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 30-60 minutes or until vegetables are tender.

Per Serving: about 385 calories, 23 g protein, 21 g fat, 29 g carbohydrate, high source fibre, good source iron.

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 onion and chopped garlic. Cook, stirring occasionally, for 7-10 minutes or until softened.

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

These preparations were developed for a large [10qt/4.5L] crockpot; halve the recipe if your crockpot is 8qt/3.5L or smaller.

Source: Canadian Living magazine, Feb 95, cover story

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