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Categories:Viewed: 11 - Published at: 5 years ago
Ingredients
- 1 12 lbs bulk pork sausage
- 1 medium onion, chopped (about 1/2 cup)
- 1 tablespoon sugar
- 1 12 teaspoons salt
- 1 head green cabbage, cut into large chunks and cored (1 3/4 lbs)
- 16 ounces whole tomatoes, undrained
- pastry for single-crust pie (or use ready-made or rolled out pastries from the refrigerated section at the supermarket)
- 2 tablespoons all-purpose flour
- 14 cup cold water
Method
- Cook and stir sausage and onion in Dutch oven until sausage is done.
- Drain.
- Stir in sugar, salt, cabbage, and tomatoes.
- Heat to boiling and reduce heat.
- Cover and simmer 10 minutes.
- Heat oven to 400.
- Prepare pastry.
- Shape into flattened round on lightly floured cloth-covered board.
- Roll to fit top of 2-quart casserole.
- Fold into fourths; cut slits so steam can escape.
- Mix flour and water and stir into hot sausage mixture.
- Pour into ungreased casserole.
- Place pastry over top and unfold.
- Seal pastry to edge of casserole.
- Bake until crust is brown, 25 to 30 minutes.
