• 1. Set the oven’s temperature to 375°F (190°C).
• 2. Heat the olive oil in a sizable oven-safe skillet or casserole dish.
• 3. Add the sausages and cook them until they are evenly browned. The sausages should be taken out of the skillet and put aside.
• 4. Add the minced garlic and onion to the same skillet. The onion should be sautéed until aromatic and pink.
• 5. Fill the skillet with the chopped cabbage. Cook occasionally for a few minutes or until the cabbage begins to wilt.
• 6. Add salt, pepper, paprika, thyme, chopped tomatoes with juice, and cubed potatoes. Mix everything thoroughly.
• 7. Top the cabbage and potato mixture with the browned sausages.
• 8. Cover the mixture with the chicken or veggie broth.
• 9. Cover the skillet with a lid or aluminum foil if it is oven-safe. Use a casserole dish and cover if you’re using a pan that can’t go in the oven.
• 10. Bake the skillet or casserole in the oven for 45 to 1 hour until the potatoes are fork-tender, and the flavors combine.
• 11. take off the cover or foil during the final 10-15 minutes of baking, if preferred, to let the top lightly brown.
• 12. Sprinkle grated cheese over the casserole in the final few minutes of baking until it is melted and bubbling if using.
• 13. Take it out of the oven, then allow it to cool before serving.

The earthiness of the cabbage and potatoes blends well with the richness of the sausages in this hearty and savory casserole. Please take pleasure in it as a hearty one-pot supper!

• Sausage and onion should be cooked over medium-high heat until the sausage is browned.
• Sausage and onions should be drained of fat.
• Add the cabbage and stir.
• Cook, covered, for about 10 minutes at medium heat, tossing frequently, until the cabbage is crisp and tender.
• Any extra liquid in the pan should be drained.
• Add cheese, sour cream, salt, and pepper after stirring.
• Combine bread crumbs and melted butter or margarine in a separate bowl.
• Over the sausage mixture, sprinkle.
• Uncovered, bake at 375 degrees for 20 minutes or until golden brown.

• Set the oven’s temperature to 375°F (190°C).
• One tablespoon of olive oil is heated in a large pan over medium heat. Italian sausages should be cooked thoroughly and browned after being added. Slice the sausages into bite-sized pieces after removing them from the pan. Place aside.
• If more oil is required, add it to the same pan. Add the minced garlic and onion slices. Sauté until the garlic is aromatic and the onion turns transparent.
• Shredded cabbage should be added to the pan and cooked, stirring occasionally, until it wilts and softens.
• Add the Italian spice and diced tomatoes after stirring. To taste, season with salt and pepper. Cook the cabbage for 5-7 minutes or until it is soft.
• Spread a layer of the cabbage mixture at the bottom of a casserole dish.
• On top of the cabbage mixture, put the sausages cut into slices.
• Cover the sausages with shredded mozzarella cheese.
• Repeat the layering process until all the ingredients have been used, and then top with a layer of cheese.
• Bake the casserole dish in the oven for 20 to 25 minutes, or until the cheese is melted and bubbling, covered with aluminium foil.
• Once the foil has been removed, bake the cheese for 5 to 10 minutes or until golden brown.
• When ready, remove the dish from the oven and allow it to cool before serving.
• Before serving, garnish with freshly chopped parsley.

The tastes of Italian sausage, cabbage, and cheese come together in this hearty and tasty casserole with sausage and cabbage. Enjoy it as the hearty dinner’s main course!

• Set your oven’s temperature to 375°F (190°C).
• Olive oil should be heated in a large pan over medium heat. Sliced smoked sausage should be added and cooked until both sides are browned. Sausage should be taken out of the pan and put aside.
• Add the chopped onion to the same pan and sauté for two to three minutes or until it turns translucent. One minute later, add the minced garlic and continue cooking.
• Add the chopped cabbage to the pan and cook for 5 to 7 minutes or until it softens. Add paprika, salt, and pepper for seasoning even before cooking; stir frequently.
• While the cabbage cooks, prepare the rice according to package directions, substituting chicken broth for water for flavour.
• The cooked cabbage, rice, and half of the shredded cheddar cheese should all be combined in a sizable mixing dish. Blend thoroughly.
• Spread the cabbage and rice mixture evenly in a casserole dish that has been oiled.
• On top of the rice and cabbage mixture, arrange the cooked slices of smoked sausage.
• Over the sausage, scatter the remaining cheddar cheese shavings.
• Bake the casserole dish in the oven for about 20 minutes, or until the cheese is melted and bubbling, covered with aluminium foil.
• When the top is golden brown, take the foil off and bake for 10 minutes.
• When finished, take the casserole out of the oven and give it a moment to cool before serving.
• If preferred, garnish the dish with finely chopped fresh parsley before serving.