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Cabbage and Kielbasa Casserole

Cabbage & Kielbasa Casserole

Alstede Fresh Cabbage & Kielbasa Casserole

1/3-1/2 head of cabbage sliced
1 ½ t pickling spice, bouquet in cheesecloth or a coffee filter
Kosher salt
2 carrots sliced
2 large russet potatoes peeled and cubed
1-2 T butter
1 T sour cream
1/2 -3/4 shredded cheddar cheese
1/2 ring kielbasa, sliced
1/2 c breadcrumbs
3 T melted butter
Chopped parsley to garnish and serve

Slice the cabbage, place the cabbage into a Dutch oven, add a spice bouquet and 1 ½ c water. Season the cabbage with a little salt.
Cover and bring the water to a boil. Lower the heat and simmer until cabbage is tender. About 10 minutes. Remove from heat. Allow to sit for a few minutes, reserving the liquid remaining in the pan.
In another saucepan steam or simmer the carrot slices until fork tender. Boil the potatoes until very tender, drain, add butter, sour cream, and beat until smooth. Mix in
cheddar cheese or cheese of choice. In a 9” pie or casserole dish layer in ½ of the cabbage, top with carrots and then slices of Kielbasa. Repeat the layers.
Pour up to a cup of the reserved liquid remaining in the cabbage pan over the casserole.
Top with a layer of mashed potatoes.
Melt the butter and add the breadcrumbs. Top the mashed potatoes with buttered breadcrumbs.
Preheat the oven to 400. Bake 15 – 20 minutes. Lower the heat and bake an additional 25-30 minutes until you can see the juices in the casserole bubbling. If the casserole is prepared ahead and chilled, bring back close to room temperature before baking. Casserole will take longer if it is baked cold. Serve immediately.

Farm Kitchen Tip – This entire meal is a comforting dish and can be served for lunch or dinner. This makes approximately 2-3 servings and you can extend the dish by pairing with crusty bread and salad.

Recipes & photos provided by Jenn Borealo,
Culinary Specialist at Alstede Farms

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