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Reviews Date of last review
Sun February 1, 2009
Recommended By Average Price Average Rating
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Description: Bratwurst, cabbage and cheese cassarole. Yummy! My husband isn't a big fan of cabbage but he went back for seconds of this tasty dish.
Ingredients: Johnnsonville Brats-6 (Any variety Use the spicy Italian sausages if you want a little more kick)
Cabbage 1/3 head
Purple Onion-1/2 large
Rotel-tomatoes-1 can
Fresh Mushrooms-1 sm pkg
Velveeta Cheese-2 oz (add to your taste)
Sharp Cheddar Cheese grated-1 cup
Oil-2 tbsp
Butter-2 tbsp
How To Prepare: Fry the Brats in a skillet until fully cooked.
Remove from the pan and cut up into 1/2 inch thick chuncks.
Add oil and cut up cabbage ( i don't like it cut up too small)
Add onions and allow to fry for about 10-15 minutes.
Add Rotel tomatoes and 2 cans of water. Cover and cook over medium to low heat until cabbage is tender but not too tender.
While the cabbage is cooking saute the mushrooms in butter until done.
Drain as much of the liquid as possible from the cabbage (If not the dish will be too mushy)
Place the cabbage in the botton of a baking dish, cover with the mushrooms.
Slice the velveeta cheese into 1/3 in thick slices and place on top of the mushrooms.
Add the brats and cover the whole dish with the grated cheese.
Place in a 350 degree oven for 30-40 minutes or until the cheese on top is crusty.
Remove from oven and allow to set for 15- 20 minutes.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: 13
Preparation Time: 30-45 minutes
Effort (Easy, Average, Difficult): Easy

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