Adapted from Food Network
INGREDIENTS:
- 1 cabbage 2 - 2 1/2 pounds
- 2 pounds potatoes
- 1 pound Field Roast vegetarian Italian Sausage
- 3 large sweet onions
- 1 tablespoon oil
- 2 cups chickenless broth
- Remove outer leaves of cabbage, cut into quarters and wash
- Remove the hard core, cut quarters in half and place rounded side down in roasting pan
- Cut potatoes into large chunks, peeled or unpeeled; arrange in pan alternating with cabbage
- Slice onions and sautee in oil until soft
- Cut sausage into quarter rounds and add to onions
- Distribute onion/sausage mixture evenly over cabbage and potatoes
- Pour chickenless broth on top and cover
- Bake at 375 degrees for 1 hour
