Saturday, December 20, 2008

CABBAGE CASSEROLE

This recipe is from an old rural newsletter.

1 med head cabbage
1/2 lb bulk pork sausage
1 tbsp onion flakes
1 cup dry bread crumbs
2 eggs
1/4 cup milk
Salt to taste
Pepper to taste

Chop and cook cabbage until tender. Drain. Meanwhile, crumble and fry sausage until browned Drain fat off the sausage. Beat eggs and add milk. Mix onion flakes and bread crumbsinto the egg mixture. Add salt and pepper to suit your taste. Pour into a greased baking dish or pan and bake at 350 degrees for 25 minutes.

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