Ingredients
🧂 Ingredients You’ll Need
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- 1 small head green cabbage, chopped
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- 12 oz smoked sausage (kielbasa or chicken sausage), sliced
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- 1 small onion, finely chopped
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- 2 cloves garlic, minced
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- 1 cup shredded Swiss or Gruyère cheese (or any melty cheese)
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- ½ cup Parmesan cheese, grated
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- 1 cup heavy cream (or half-and-half for lighter option)
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- 2 tbsp butter
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- 1 tsp Dijon mustard
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- Salt and black pepper to taste
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- Fresh parsley for garnish
Instructions
Step 1 — Sauté the sausage and cabbage:
In a large skillet, melt butter over medium heat. Add the sausage slices and cook until lightly browned, about 5 minutes. Transfer to a bowl. In the same pan, add onion and garlic; sauté until translucent. Stir in chopped cabbage, season with salt and pepper, and cook until wilted and slightly caramelized — about 10 minutes.
Step 2 — Make the creamy base:
Pour in the heavy cream and Dijon mustard. Stir and simmer until slightly thickened, 3–4 minutes. Fold the sausage back into the pan.
Step 3 — Layer and bake:
Transfer everything into a greased 9x13 baking dish. Top with shredded Swiss and Parmesan cheese. Bake at 375°F (190°C) for 20–25 minutes, or until bubbling and golden.
Step 4 — Serve and enjoy:
Let rest 5 minutes before serving. Sprinkle with fresh parsley.