4 Serves
204 Mins
Preheat your oven to 150°C.
Generously butter the interior of a casserole dish.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
59 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
196 mg / 4,700 mgSodium
510 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Layer one-third of the chopped green cabbage into the bottom of the dish, followed by half of the sausage meat. Season the layer with salt and black pepper, and dot with small pieces of butter.
Repeat the layering process with another third of the cabbage and the remaining sausage meat, seasoning again with salt, black pepper, and butter dots.
Finish with the final layer of cabbage and a final distribution of butter dots on top.
Cover the dish with a sheet of parchment paper, then seal tightly with aluminum foil.
Bake in the preheated oven for 2 hours. Check the cabbage for tenderness and browning.
If excess liquid remains at the bottom of the dish, remove the cover and bake for an additional 30 minutes to reduce. If the cabbage is perfectly cooked, keep it covered and bake for 30 minutes to finish.
Serve the casserole warm in shallow bowls, accompanied by crusty bread and mustard.
25
g95
g20
g
Yemeni
