Sausage and kraut casserole

Yield: 1 servings

Measure Ingredient
1 small Head green cabbage; shredded (about 6
\N \N ; cups)
½ cup Dry white wine or water
¼ cup White wine vinegar
2 tablespoons Honey
2 tablespoons Margarine
½ cup Minced onion
\N \N Salt and pepper
6 \N Vegetarian sausages

1. Put shredded cabbage in a glass or ceramic bowl. In a small bowl, stir together wine, wine vinegar, and honey, until honey is dissolved. Pour over cabbage and set aside to marinate for 30 minutes to 1 hour. 2. Preheat oven to 325. In a medium skillet, over medium heat, melt margarine. Add minced onion and saut? until onion is translucent, about 4 minutes. Mix onions into the cabbage mixture and season to taste with salt and pepper. 3.

Transfer cabbage mixture to a 2-quart casserole, arrange sausages on top, and bake, uncovered, for 20 minutes. Turn sausages, and bake for an additional 20 minutes. Makes 6 servings.

MC-Busted By Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.

Converted by MM_Buster v2.0l.

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